Oatmeal and Wheat Flour Blueberry Pancakes [Intro to Cooking]
With summer comes lazy, hazy mornings. And what better way to prolong those relaxing, carefree mornings than a homemade breakfast–a breakfast with pancakes and bacon and eggs and fresh fruit and orange juice?
Well that all sounds delightful and incredibly delicious, but summer also means bikini season, and let’s be real, that will NOT suffice.
So what’s a girl to do? It’s just not natural or even semi-okay to skip out on everything that’s good! Well, you’ll be happy to hear, I found a recipe that will allow us food conscious girls to join in on the fun: oatmeal and wheat flour blueberry pancakes! I know what you’re thinking, “Oatmeal?? In my pancakes??” Might as well sit this one out. But no! You could not be more wrong. These pancakes are just as delicious, just as fluffy, but good for you at the same time! I bet you won’t even be able to tell the difference!
What You’ll Need:
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups quick cooking oats
- 2 cups soy milk
- 3 eggs, beaten
- 1/4 cup olive oil
- 1/2 cup frozen blueberries
How To Make Them:
First, preheat a lightly oiled griddle over medium heat (just like the original pancakes!). Then, in a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt. Grab a small bowl and mix oats and soy milk. Whisk in the eggs and the olive oil. Pour that into the flour mixture all at once. Mix your combo until smooth and gently fold in blueberries. Easy enough, right? Now, pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned! There you go, your own personal, guilt-free pancakes!
Love this recipe? Thank allrecipes.com!
[lead image via Elena Elisseeva / Shutterstock.com]