Whole-wheat Pancakes with Blueberries & Toasted Almonds Recipe

Ingredients

1/3 cup quick-cooking oats
1-1/2 tsp. baking powder
1/2 tsp. baking soda
3 Tbsp. sugar
1 tsp. salt
5 Tbsp. unsalted butter, melted
2-1/2 cups reduced-fat buttermilk
2 eggs, beaten
Nonstick spray
1 — 2 cups fresh blueberries
1 — 2 cups slivered or sliced almonds, toasted
Light maple syrup, to serve

Preparation

Step 1

In a large bowl, combine the whole-wheat flour, white flour, oats, baking powder, baking soda, sugar, and salt.

Slowly whisk in the butter, buttermilk, and eggs until all ingredients are well incorporated.

Heat the frittata pan over medium heat and grease the surface with some nonstick spray. Ladle the batter onto the surface to form 1 large pancake. Sprinkle with desired amount of blueberries and almonds. Once bubbles form on the top of the pancake, flip the pan over and cook on the other side for about 2 — 3 minutes.

Remove from the pan and keep warm. Repeat with remaining batter. Serve pancakes with light maple syrup.