EatSmarter exclusive recipe

Oat Pancakewith Blueberries

Oat Pancake - Oat Pancake - Sweet, berry-studded breakfast treats
Oat Pancake - Sweet, berry-studded breakfast treats


Calories:400 kcal
Preparation:25 min
Ready in:40 min
1 serving contains (Percentage of daily recommendation)
Calories400 kcal(20%)
Protein15 g(30%)
Fat14 g(18%)
Carbohydrates51 g(20%)
Added Sugar16 g(18%)
Roughage5 g(17%)

Recipe development: EAT SMARTER


For servings

1 ½ tablespoonsSugar
1 pinchSalt
4 ouncesBlueberry
½ cupsMilk (low-fat)
3 tablespoonsPastry flour (about 40 grams)
5 tablespoonsfine Oatmeal (about 40 grams)
2 teaspoonsCanola oil
1 teaspoonButter
1 teaspoonPowdered sugar

Kitchen Utensils

1 Cutting board, 1 deep bowl, 1 Hand mixer, 1 Mixing bowl, 1 Bowl, 1 Paper towel, 1 Rubber spatula, 1 Non-stick pan, 1 Tablespoon, 1 Teaspoon, 2 Slotted spatulas, 1 Whisk


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1 Separate the eggs. Place yolks in a mixing bowl and whites in a tall vessel. Use a hand mixer to beat the egg whites with 1/2 tablespoon sugar and the salt until stiff and refrigerate.
2 Meanwhile, rinse the blueberries in a bowl of water, then drain and gently pat dry.
3 Add remaining sugar, milk, flour and oats to yolks and stir to combine. Let the batter rest for 10-15 minutes.
4 Fold beaten egg whites into the batter with a spatula.
5 Heat 1 teaspoon oil in a large non-stick pan. Pour in batter, sprinkle with 2/3 of the blueberries and cook pancake over medium heat until the bottom has set, about 4 minutes.
6 Flip pancake, pour remaining oil into pan (lift pancake to allow oil to flow underneath) and continue to cook for 1-2 minutes.
7 Cut pancake with 2 spatulas into pieces. Add butter and continue to cook for 1-2 minutes, shaking pan slightly to prevent pancake from scorching. Serve with remaining blueberries and sprinkled with powdered sugar.


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