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Recipes:
Blueberry Oat Buttermilk Pancakes
Print Recipe
Makes 16 pancakes
Ingredients
1 cup blueberries (fresh or frozen)
1 cup all-purpose flour, divided
1-1/3 cups rolled l (regular, not quick oats)
1/4 cup whole wheat flour
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
Instructions
- Place the blueberries in a small bowl. Sprinkle with 1 tablespoon of the flour, toss to coat; reserve. Preheat the Cuisinart® Griddler® in the open griddle position to 350°F.
- Place the remaining flour, oats, wheat flour, brown sugar (break up any lumps), baking soda, and salt in a medium bowl; stir with a whisk. Place the buttermilk, eggs and oil in a small bowl; stir. Add the liquid mixture to the dry ingredients and stir with a whisk until blended. Gently fold in the blueberries.
- When the Griddler® is hot, drop the batter onto the Griddler using a scant quarter cup measure. Bake the pancakes for 2 to 3 minutes, when pancakes are bubbling on the top, turn and bake for an additional 2 to 3 minutes. Blueberry Oat Pancakes are best served hot. Pancakes can be kept warm by placing them on a rack on a baking sheet in a slow (175-200°F) oven while baking the remainder.
- Serve with warm syrup and butter as desired.
Nutrition Information per Serving:
calories 121 (29% from fat) • carb 18g • protein 4g
• fat 4g • sat fat 1g • chol 28mg • sod 184 mg • calc 47mg • fiber
1g