Blueberry Oat Pancakes

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Blueberry Oat Pancakes
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 26 min.
Ready in
Calories:
278
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie278 kcal(13 %)
Protein9.39 g(10 %)
Fat12.08 g(10 %)
Carbohydrates33.88 g(23 %)
Sugar added2.18 g(9 %)
Roughage2.53 g(8 %)
Vitamin A85.99 mg(10,749 %)
Vitamin D1.54 μg(8 %)
Vitamin E2.05 mg(17 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.41 mg(12 %)
Vitamin B₆0.04 mg(3 %)
Folate35.51 μg(12 %)
Pantothenic acid0.32 mg(5 %)
Biotin1.32 μg(3 %)
Vitamin B₁₂0.74 μg(25 %)
Vitamin C1.79 mg(2 %)
Potassium115.21 mg(3 %)
Calcium290.98 mg(29 %)
Magnesium11.79 mg(4 %)
Iron1.92 mg(13 %)
Iodine37.33 μg(19 %)
Zinc0.37 mg(5 %)
Saturated fatty acids2.47 g
Cholesterol71.72 mg

Ingredients

for
8
Ingredients
½ cup Whole wheat flour
½ cup all-purpose flour (plus extra to dust the blueberries)
2 tablespoons brown sugar
2 tablespoons Baking powder
¾ teaspoon salt
1 ½ cups quick-cooking Oats
2 cups milk (may substitute soy or almond milk)
3 fresh eggs (beaten)
¼ cup olive oil
1 cup frozen Blueberries (plus extra for garnish)
Maple syrup (to serve)
How healthy are the main ingredients?
OatsBlueberryolive oilsalteggMaple syrup

Preparation steps

1.
Lightly oil a griddle and preheat over medium heat.
2.
Mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt in a large mixing bowl.
3.
In a separate bowl, mix oats and milk. Whisk in eggs and olive oil. Pour into the flour mixture and mix until batter is smooth. Dust the blueberries with flour and gently fold blueberries into the batter.
4.
Working in batches, pour about 1/4 cup batter at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned. Transfer to serving tray and keep warm.
5.
Serve garnished with maple syrup and thawed blueberries.