Buttermilk and Blueberry Pancakes

Buttermilk and Blueberry Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups quick-cooking oats

  • ½

    cup whole wheat flour

  • 3

    tablespoons sugar

  • ½

    teaspoon baking powder

  • ¼

    teaspoon baking soda

  • teaspoon salt

  • 1

    cup low-fat buttermilk

  • 1

    egg

  • 1

    egg white

  • 1

    tablespoon unsalted butter, melted

  • 1

    teaspoon grated fresh lemon peel

  • 1

    cup fresh blueberries

  • ½

    cup maple syrup

Directions

1. In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt. 2. In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes. 3. Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes. Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the maple syrup over the pancakes.


Nutrition

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