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:
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.
Healthy Recipes With Great Taste
Designed To Help Lower Your Sodium For Life
A Heart Healthy Life Style
