|
|
|
Blueberry
Pancakes
Dana
Tatar
|
- 2 cups whole wheat flour
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats
- 2 cups milk
- 2 large eggs
- 1/4 cup vegetable oil 12 oz. fresh or frozen
blueberries
|
Combine flour, sugar, baking powder, salt, cinnamon and 1 cup oats.
In a large bowl, whisk together milk, eggs, and oil.
Add dry ingredients and 1 cup oats and whisk just until moistened. Fold in
blueberries. Heat a large skillet over medium. Lightly oil skillet. Using 2-3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more.
|
Back
to Recipes
|
|
|
