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
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- 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
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.
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Special Designations: Vegetarian, Kid-friendly
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