Blueberry Oatmeal Sour Cream Pancakes

By srumbel

Extra-fluffy inside and loaded with oats, blueberries, and banana flavor, these oatmeal sour cream pancakes are a perfect healthier way to get your pancake fix!
from wholeandheavenlyoven.com

Ingredients

• 1-3/4 cups white whole wheat flour
• 3/4 cup quick-cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons coconut sugar (or brown sugar)
• 1/2 cup sour cream
• 3 tablespoons vegetable oil
• 1 large egg
• 1 large ripe banana, mashed
• 1 teaspoon vanilla extract
• 2 cups milk
• 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
• Maple syrup for serving

Details

Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

In a small bowl, combine flour, oats, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk sour cream, egg, mashed banana, vanilla, and milk until smooth. Very gently, fold flour mixture into liquid until batter is just combined.
Working in batches, drop batter by 1/4-cupfuls on a greased skillet over medium-high heat. Sprinkle 1-2 tablespoons blueberries per pancake on tops. Once bubbles form on tops, flip pancakes and cook on opposite side 1-2 minutes. Repeat with remaining pancake batter and blueberries. Keep pancakes warm until ready to serve. Serve warm with maple syrup.
Serves: 8 servings
Nutrition Information
Serving size: 2 pancakes Calories: 189 Fat: 5.8g Saturated fat: 2.9g Unsaturated fat: 2.9g Trans fat: 0.0g Carbohydrates: 29.5g Sugar: 10.4g Sodium: 200mg Fiber: 3.2g Protein: 6.6g Cholesterol: 35mg