These pancakes are heartier and healthier than traditional flapjacks. You are going to love the oatmeal and berries in these babies. Breakfast is served!
Start your day off right with oatmeal and blueberry cooked into fluffy pancakes. This recipe comes together quickly and adds a bit of nutrition to one of our favorite breakfast staples. A stack of blueberry oatmeal pancakes is sure to put a smile on your face and make your tummy happy too!
Little Dude isn’t too picky or refined when it comes to his pancakes. A regular old flapjack with a little syrup drizzled on top will do him fine.
Sometimes he wants them cut so he can eat them with a fork, but most of the time he just folds them in half and eats them like a taco. There is something so simple and delicious about a pancake like that.
The problem is I’ve already shared my family’s favorite pancake recipe and folding them like a taco isn’t exactly groundbreaking enough to turn it into it’s own post! (He also likes them silver dollar size with syrup on the side for dipping!)
Sometimes I try to sneak a bit of nutrition into Little Dude’s favorite foods. That is what happened with my Healthy Whole Grain Banana Pancakes and they are a new favorite too.
So I took that idea and changed the fruit to blueberry. These pancakes are full of yummy stuff! There is plenty of oatmeal, yogurt and fruit to make you feel good about your breakfast!
These would be great drizzled with some blueberry syrup and I thought about making some, but in the end butter and syrup won out. Though there were plenty that were eaten straight off the griddle with nothing between us and the pancakes but our hot little fingers!
For a protein packed pancake breakfast, try oatmeal and cottage cheese blender pancakes. There is no refined sugar in them, just nutritious goodness!
- 1 1/2 cups oatmeal (instant or old fashioned)
- 1 cup flour
- 2 T sugar
- pinch of salt
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 1 cup buttermilk
- 1 cup plain yogurt
- 1 cup blueberries, fresh or defrosted.
- Preheat skillet over medium heat or set your electric skillet to 350°F.
- In a mixing bowl, stir together the dry ingredients.
- Quickly beat the eggs into the buttermilk and add eggs, buttermilk and yogurt to dry ingredients.
- Drop 1/4 cup of batter at a time onto greased preheated pan.
- Sprinkle with a few blueberries.
- Flip after about a minute to minute and a half, or when bottom is golden brown. Remove from pan after about another minute or when both sides are golden the the pancakes is cooked through.
- You can hold them in a warm oven (about 225°F) while you finish the batch. Otherwise eat immediately.
Amount Per Serving: Calories: 212Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 66mgSodium: 549mgCarbohydrates: 36gFiber: 2gSugar: 12gProtein: 9g
All nutritional information is estimated and will depend on the exact ingredients you use.