Oatmealblueberrypancakes Recipes

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OATMEAL AND WHEAT FLOUR BLUEBERRY PANCAKES



Oatmeal and Wheat Flour Blueberry Pancakes image

Blueberries, oatmeal and whole wheat flour sounds awful, but tastes GREAT. My 5 year old and 19 month old love them.

Provided by CARTERSSJC

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 8

Number Of Ingredients 10

½ cup whole wheat flour
½ cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons baking powder
¾ teaspoon salt
1 ½ cups quick cooking oats
2 cups soy milk
3 eggs, beaten
¼ cup olive oil
½ cup frozen blueberries

Steps:

  • Preheat a lightly oiled griddle over medium heat.
  • In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
  • In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
  • 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.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 30.8 g, Cholesterol 69.8 mg, Fat 10.9 g, Fiber 3.3 g, Protein 8.2 g, SaturatedFat 1.8 g, Sodium 529.6 mg, Sugar 6.9 g

OATMEAL BLUEBERRY PANCAKES



Oatmeal Blueberry Pancakes image

Tasty and filling...these are nutritional and packed with flavor, you won't miss the calories and fat. Frozen blueberries are fine, just thaw first and fresh cranberries are great around the holidays. Around the holidays, if I have a partial can of pumpkin I use that instead of the applesauce and it is wonderful!

Provided by CaliforniaJan

Categories     Breakfast

Time 20m

Yield 20 pancakes, 4-6 serving(s)

Number Of Ingredients 10

2 cups skim milk
1 1/2 cups rolled oats
1/2 cup Egg Beaters egg substitute
1/4 cup unsweetened applesauce or 1/4 cup pumpkin puree
1/2 cup wheat flour
1/2 cup white flour
2 tablespoons Splenda granular
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup blueberries

Steps:

  • Pour milk over oats and let stand 2 - 5 minutes.
  • Beat in egg beaters, applesauce, then remaining ingredients.
  • Fry on a hot griddle.

Nutrition Facts : Calories 291.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 2.5, Sodium 883.8, Carbohydrate 55.2, Fiber 5.7, Sugar 3.7, Protein 12.6

BLUEBERRY OATMEAL PANCAKES



Blueberry Oatmeal Pancakes image

Wonderful blueberry flavor abounds in these thick and moist pancakes. My kids love them, and they are very nutritious, easy, and inexpensive! -Amy Spainhoward, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 14 pancakes (1-1/4 cups syrup).

Number Of Ingredients 13

2 cups all-purpose flour
2 packets (1.51 ounces each) instant maple and brown sugar oatmeal mix
2 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 large egg whites
1 large egg
1-1/2 cups fat-free milk
1/2 cup reduced-fat sour cream
2 cups fresh or frozen blueberries
BLUEBERRY SYRUP:
1-1/2 cups fresh or frozen blueberries
1/2 cup sugar

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. , Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown., In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.

Nutrition Facts : Calories 171 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 145mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.

OATMEAL BUTTERMILK BLUEBERRY PANCAKES



Oatmeal Buttermilk Blueberry Pancakes image

These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.

Provided by Martha Rose Shulman

Categories     easy

Time 1h20m

Yield A dozen pancakes

Number Of Ingredients 13

1/2 cup rolled oats
1/2 cup low-fat milk
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries

Steps:

  • Combine the milk and rolled oats in a bowl, and set aside.
  • Sift together the flours, baking powder, baking soda, sugar and salt.
  • In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  • Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
  • If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  • Serve hot with a small amount of butter and maple syrup.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 240 milligrams, Sugar 4 grams, TransFat 0 grams

BLUEBERRY OAT PANCAKES



Blueberry Oat Pancakes image

I grind my own oats in this recipe, which makes the pancakes light and fluffy. And, you get plenty of bursting-with-flavor blueberries in every bite! -Candy Summerhill, Alexander, Arkansas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 10 pancakes.

Number Of Ingredients 15

3/4 cup quick-cooking oats, divided
3 tablespoons orange juice
1 large egg, lightly beaten
2/3 cup fat-free evaporated milk
1/4 cup reduced-fat sour cream
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries

Steps:

  • In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside., Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts : Calories 221 calories, Fat 3g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

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