Melissa's Cuisine: Oatmeal Blueberry Pancakes

Monday, February 16, 2015

Oatmeal Blueberry Pancakes

Packed with wholesome ingredients like blueberries, Greek yogurt, and whole wheat flour, these pancakes are a healthy and filling breakfast.
Melissa's Cuisine: Oatmeal Blueberry Pancakes

It's hard to believe another month has come and gone, but here it is time again for the monthly Secret Recipe Club reveal day!  This month I was assigned to the mother-daughter duo, Mary Ann and Mariel's blog, Feast on the Cheap.  Their blog is not new to me, so I knew I would have no problem finding a great recipe.

While recipes like Rosemary and Sea Salt Sweet Potato Chips, One Pot Chili Mac & Cheese, and Oreo Cookie Layer Cake all looked delicious, I ultimately settled on Oatmeal Blackberry Pancakes with Grated Orange Zest and Greek Yogurt. (Longest recipe title ever?  Maybe!)  Since my usual breakfast consists of a shake, it's been a while since I've enjoyed pancakes.

These pancakes certainly fit my requirements for a healthy meal.  I didn't have any blackberries in the house so I swapped them out for blueberries.  I also used honey instead of brown sugar.  Summer and I had these for lunch and based on the grin on her face while she was eating them, I'd say we were both fans!
Melissa's Cuisine: Oatmeal Blueberry Pancakes
Oatmeal Blueberry Pancakes

Makes about a dozen pancakes

3/4 cup old fashioned oats
1/2 cup + 1/4 cup almond milk
3/4 cup whole wheat flour
1-1/2 teaspoons baking powder
3/4 teaspoons baking soda
1/2 teaspoon salt
1 cup plain Greek yogurt
1 egg
1 teaspoon vanilla
1 Tablespoon honey
1 teaspoon orange zest
1 cup frozen blueberries

1.  In a medium bowl, soak the oats in 1/2 cup milk for 10 minutes.

2.  In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

3.  Add the oat mixture, remaining milk, Greek yogurt, egg, vanilla, honey, and orange zest to the dry ingredients.  Stir until just combined.

4.  Add the blueberries and stir gently.

5.  Heat a large griddle and grease lightly with butter or cooking spray.

6.  Pour the batter onto the griddle using a 1/4 cup measuring cup.  Cook each pancake for about 2 minutes, until golden brown, then flip and cook the other side.   Repeat with remaining batter.

Serve hot, with additional berries and syrup, if desired.

Source: Feast on the Cheap

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