Today's Recipe
Honey Oat and Blueberry Pancakes
Shopping Tip: Look for smooth blueberries that are free from mold.
Cooking Tip: Do not overmix the batter or the pancakes will be tough.
Honey Oat and Blueberry Pancakes
Click here to see Tips for Making Better Pancakes. INGREDIENTS
- 1/2 cup all-purpose or whole-wheat flour
- 1/2 cup quick-cooking oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 egg, at room temperature
- 1 1/3 tablespoon honey
- 3/4 cup 2-percent milk
- 1/2 teaspoon vanilla extract
- 2 tablespoons vegetable oil, plus more for the griddle
- 1 cup fresh blueberries
- Jam, fresh fruit, or maple syrup, for serving
DIRECTIONS Preheat the oven to 150 degrees or the lowest temperature available.
Add the flour and oats to the bowl of a food processor and pulse until the oats are ground. Then, add the baking powder, baking soda, salt, and cinnamon and pulse until well mixed.
Next, whisk the egg in a bowl and add it to the dry mix. Add the honey, milk, vanilla extract, and vegetable oil. Pulse until all of the ingredients are mixed.
Heat a cast iron griddle or skillet over medium heat and lightly coat with oil. Using a ¼-cup scoop, pour the pancake batter onto the skillet and add 6-8 blueberries on top of each pancake. Cook until browned on each side (they are ready to flip when the tops start to bubble a little).
To keep already made pancakes warm, place them on an ovenproof dish or baking pan in the oven. Serve with your favorite jam, fresh fruit, or syrup.
Recipe Details
Click here to see more recipes from The Fresh Fridge. Cuisine: Breakfast
Special Designations: Vegetarian, Kid-friendly
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