Blueberry Oat Pancakes
ready in 26 min.
- ½ cup Whole wheat flour
- ½ cup all-purpose flour (plus extra to dust the blueberries)
- 2 Tbsps brown sugar
- 2 Tbsps Baking powder
- ¾ tsp 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)
Lightly oil a griddle and preheat over medium heat.
Mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt in a large mixing bowl.
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.
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.
Serve garnished with maple syrup and thawed blueberries.