Blueberry Oat Pancakes

Name: Blueberry Oat Pancakes
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 10 pancakes.
Ingredients: 3/4 cup quick-cooking oats, divided; 3 tablespoons orange juice; 1 large egg, lightly beaten; 2/3 cup fat-free evaporated milk; 1/4 cup reduced-fat sour cream; 2 tablespoons unsweetened applesauce; 1/2 teaspoon vanilla extract; 1/2 cup whole wheat flour; 1/4 cup all-purpose flour; 3 tablespoons brown sugar; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon baking soda; 1 cup fresh or frozen blueberries

I grind my own oats in this recipe, which makes the pancakes light and fluffy. And, you get plenty of bursting-with-flavor blueberries in every bite! —Candy Summerhill, Alexander, Arkansas

Ingredients

3/4 cup quick-cooking oats, divided
3 tablespoons orange juice
1 large egg, lightly beaten
2/3 cup fat-free evaporated milk
1/4 cup reduced-fat sour cream
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries

Directions

In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside.
Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts

2 each: 221 calories, 3g fat (1g saturated fat), 48mg cholesterol, 327mg sodium, 41g carbohydrate (17g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

Originally published as Oat and Blueberry Pancakes in Healthy Cooking April/May 2009

Reviews

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Average Rating:

knollbrookcook

Feb 14, 2018

Very good pancakes. I toned the cinnamon down by half to suit our taste. Also , I just mixed the blueberries into the batter at the end rather than sprinkling them on top of the cooking pancakes. Definitely will make these again.
kgburgess

Nov 14, 2016

These are the most wonderful, fluffiest pancakes ever! I love the fresh blueberries in them, but my daughter doesn't like blueberry pancakes, so I may try apple next time. But these are amazing! It only make 8 pancakes for me, though, and I measured 1/4 cup batter for each. Anyway, I love the thick, fluffy texture of these dense pancakes. They are more substantial than traditional pancakes without being too dense. I will definitely be making these again and again! I used fat-free sour cream and white wheat flour for wheat to keep them as light as possible. Very, very good! Definitely a keeper.
Lori Ellen

May 30, 2014

Absolutely Delicious!! Will definitely make again. A decent amount of prep work but VERY worth it. Maybe I will process a bunch of oats ahead of time to have on hand for this recipe. Evaporated milk comes in a small 5 oz. can, so that leaves no leftovers, and I added maybe a tablespoon of milk to get it to the 2/3 C. For sure my favorite pancakes ever.
brendadawn

Oct 17, 2011

Loved this! SO flavorful and delicious. I served them with TOH's homemade blueberry syrup, which was absolutely amazing! SO delicious!
brendadawn

Oct 15, 2011

Wonderful recipe - a keeper for sure! We will definitely be making this one again!
mira_giovanni

Aug 30, 2011

My family loves pancakes, EXCEPT me, these however are a hit with ALL of us! I love the texture and the fact that they don't have that traditional pancake taste.After experimenting I made a few changes to the directions, first I use 3/4 cup skim milk in place of the evaporated milk. [The skim milk is cheaper and produces a thinner batter, plus I hate trying to find uses for a partial can of evaporated milk.] Second I fold whatever fruit i'm using right into the batter meaning I usually end up with 12-15 pancakes. Also I alter my juice, extract and cinnamon depending on the fruit I'm using. My favorite spice combination is 1/4 tsp each cinnamon and cardamon. Most often I replace the orange juice with whatver fruit juice I'm using. [Pineapple for pina colada, peach for peach...]. Lastly I made a sweet potato version by using mashed sweet potatoes and finely chopped spinach. [A warning though the sweet potato were much moister.] One last note these freeze and reheat well, just pop them in the toaster or wicrowave [The sweet potato need to go in the microwave, they stick to the toaster :( ]
danythegirl78

Aug 6, 2011

my new favorite!!!
Sweet01

May 9, 2011

Yummy!!!!
danythegirl78

Mar 6, 2011

the best!!!!
cooks a lot

Feb 5, 2011

All 12 of my family loved them! I made two substitutions (becuase of what I had on hand). I used strawberries instead of blueberries and I did not have wheat flour. Also, I did not take the time to process the oats. I thought it may make the texture off, but it was fine. They did take a bit longer to cook than 'normal' pancakes. But they are a definate make again. yum, yum!