Print: Blueberry Oatmeal Pancakes

I'm trying to eat less flour, but I also insist that my meals be tasty. After trying dozens of other people's recipes, I took ideas from all of them to create this. It's probably the most delicious thing I've ever had! By substituting out the eggs, it's easy to turn this into a vegan meal as well. Try a bite before topping with syrup, it's decadently yummy as-is! I make 'silver dollar' pancakes to take as snacks to potlucks.

Prep

23 min

Cook

46 min

Servings

Difficulty

Medium

Ingredients

2 cups rolled oats
1 teaspoon ground cinnamon
0.5 teaspoons baking powder
0.5 teaspoons salt
2 eggs
0.33 cups honey
0.25 cups almond milk
1 tablespoon coconut oil , or as desired
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon coconut oil , or as needed

Instructions

1 Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
2 Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
3 Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/blueberry-oatmeal-pancakes