Homemade Blueberry Pancakes Recipe

Looking for an easy homemade blueberry pancakes recipe? Learn how to make homemade blueberry pancakes using healthy ingredients.


Submitted by maryellenba

Makes 8 servings



healthy homemade pancakes copied frm cbc/recipe around the world/Pancake Tuesday Shawn Smith former chef Toronto

Recipe Ingredients for homemade blueberry pancakes

1 cup oatmeal
1 cup buttermilk
1 egg
1/4 cup flour
2 tsp baking powder
1/4 tsp salt
1 tablespoon sugar
1 cup blueberries
1 tablespoon unsalted butter

Recipe Directions for homemade blueberry pancakes

  1. mix the oates and buttermilk in a medium bowl and sit

  2. covered and refigerated overnight.In the morning

  3. add one tablespoon melted butter and one egg

  4. Mix thoroughly by hand.

  5. In separate bowl mix all dry ingredients together

  6. then fold into buttermilk /oat mixture by hand

  7. making sure that the batter is uniform and scraping the sides of the bowl.Cover loosley and let sit

  8. unrefrigerated for 30 mins

  9. when ready to cook ,fold inthe blueberries being careful not to break the blueberries

  10. Bring a large non-skillet up to temperature over a low medium heat.Water droplets should sizzle on the pan but not sputter or jump.Melt a small amt of butter

  11. in the pan to evenly coat it thenscoop the batter in heaping tablespoon onto the skillet,three or four at a time giving each spoonful lots of space on the skillet

  12. The batter will spread as the batter cooks.Gently encourage the batter to spread and to give each pancake shape with the edge of a spoon.If the pancakes touch each other while cooking,cut them with edge of a spatula before flipping Let cook about four mins on first side.This is a thick batter,so you will only see a small amt of the bubbling that is characteristic of a thinner batter.When you do see this and when the edges turn a matte tone,gently flip

  13. each pancake trying to do so in one motion using a

  14. wide spatula.The pancake will still be gooey on top

  15. so use care when flipping.Cook on the second side for two mins

  16. The surface of the pancake should be a speckled

  17. golden brown and the interior like alight oat muffin

  18. in texture

Categories

Breakfast

Nutrition Facts
Serving Size 73.2g
Amount Per Serving
Calories
103
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
125mg
5%
Potassium
235mg
7%
Total Carbohydrates
16.2g
5%
Dietary Fiber
1.6g
6%
Sugars
5.0g
Protein
3.6g
Vitamin A 2% Vitamin C 3%
Calcium 10% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in manganese
  • High in phosphorus
  • High in selenium
  •   Bad points
  • High in sugar
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