Oatmeal
The UnSalted Heart .com

Healthy Recipes With Great Taste
Designed To Help Lower Your Sodium For Life

A Heart Healthy Life Style
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From Our Unsalted Heart To Yours...
A cake of a different kind. This recipe for Oatmeal pancakes brings a new light to delicious. Add Blueberries and you have a pancake that brings you to the next level of happy... They are easy to make and a delight to eat.  The average sodium content is 570mg or more for store bought mixes with some of the restaurants over 1100mg's. Flavor & taste are what it's all about. Not Salt...
Oatmeal Blueberry Pancakes  -  Serving's:  3
Per Serving: - Calories 308; Sodium 350mg;
Fat 11g; Protein 11g; Carbohydrate 49 g;
Cholesterol 141 mg; Dietary fiber 7 mg.

Ingredients:    
1      
1/2   
1      
1     
1     
1/2    
2      
1 1/4 
1/2  
1       
1   
1  
cup
cup
Tbsp
tsp
tsp
tsp
tsp
cup
cup
tsp
Tbsp
cup
Rolled Oats
Whole Wheat Flour
Brown Sugar
Orange Zest - freshly grated
Cinnamon
Baking Soda
Baking Powder ( Featherweight)
Almond Milk
Egg substitute
Vanilla
Grapeseed Oil
Blueberries
The ingredients listed for this recipe have been chosen to help
lower the sodium content of your final dish.
This will help you with a heart healthy life style.
NOTE: You can lower the sodium content by using Baking Soda made by Ener-G. It is sodium free.and available in health food stores or calling Ener-G at 800-331-5222. It lowers this recipe to 140mg.
Oatmeal Blueberry Pancakes
Recipe by
Tony LeDonne
(You can use oat flour in place of the rolled oats. Instant oats do not work well for this type of recipie)
Place rolled oats into a food processor. Pulse several times to make an oat flour. (It will look like small grains of rice).
In a large bowl,  Stir in oat flour, wheat flour, brown sugar, orange zest, cinnamon, baking soda & baking powder. 
Mix together in a separate bowl: Almond milk, eggs (slightly beaten), vanilla, grapeseed oil and mix well.
Add wet ingredients to dry. Mix and let stand for 15 minutes for batter to thicken.

Add 3/4 cup of blueberries into thickened batter. Reserve remaining blueberries for topping.

Cook on a lightly greased griddle using 1/4 cup batter per pancake.Turn each pancake over after cooking 3 to 4 minutes.
(The edges of the pancake will have a browned look to them). Cook for another 3 to 4 minutes till golden brown on the bottom.

NOTE: Pancakes will not bubble like wheat pancakes when cooking so it is important to turn after 3 to 4 minutes.

Serve with reserved blueberries, unsalted butter and pure maple syrup.