Add these healthy Oatmeal Pancakes to your list of quick, kid-approved whole grain breakfasts!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 2 pancakes
- 2 cup oats, dry
- 1 cup flour, whole wheat
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cup milk
- 2 large egg
- 2 tablespoon maple syrup, pure
- 2 tablespoon coconut oil
- 2 teaspoon vanilla extract
- 1 1/2 cup blueberries, frozen
Place oats into blender and pulse into a flour. Pour into a mixing bowl and add flour, baking powder, salt, and cinnamon. Whisk together.
Add milk, egg, maple syrup, melted coconut oil, and vanilla to a small mixing bowl and whisk together. Pour into flour and gently stir to combine.
Spray a large skillet with cooking spray and heat over medium. Once hot, add pancake batter 1/4 cup at a time. Scatter blueberries on top of pancake batter.
Once bubbly, flip and continue to cook for 1-2 minutes longer. Continue until all batter has been used.
Serve hot topped with butter and syrup if you like.
Calories: 538kcal | Carbohydrates: 82g | Protein: 16g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 293mg | Fiber: 7g | Sugar: 28g