Sunday, 6 October 2013

Blueberry Oatmeal Pancakes

Nutritious and unbelievably healthy recipes, these blueberry oatmeal pancakes are made with whole-wheat flour so it’s low in fat and very tasty. Many people get turned off with whole-wheat flour because it often produces dry and tough results. In this breakfast recipes, the oats help keep the pancakes light and fluffy while the blueberries add moisture. The milk, eggs and baking soda also help to keep the pancakes airy and sumptuous. Make this for a divinely inspired breakfast and top with honey for a really healthy treat. Sweet and moist blueberry pancakes are enough to flavor the pancakes that you don’t even need to spread them with butter.

Blueberry Oatmeal Pancakes


1 1/2 cups whole wheat flour
1 cup rolled oats
2 tablespoon granulated sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 cup milk
2 eggs
1 cup fresh blueberries

1. Spray a skillet with nonstick oil. Preheat. In a large bowl, stir together the flour, oats, sugar, baking powder, and salt.
2. In small bowl, beat the eggs and milk. Add to the flour mixture, stirring until just moistened. Fold in the blueberries.
3.Pour 1/4 cup batter onto the skillet, cooking until bubbles form and the underside is golden. Turn with a spatula and cook until the opposite side is golden. Continue until all the batter is used up.

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