How to Make Oatmeal and Wheat Flour Blueberry Pancakes - A Step-by-Step Guide

Nothing beats the comforting aroma of a stack of warm, fluffy pancakes sizzling on a griddle in the morning. And when those pancakes are packed with wholesome oats, wheat flour, and juicy blueberries, you know you’re in for a truly delightful breakfast experience. These Oatmeal and Wheat Flour Blueberry Pancakes are the perfect way to start your day on a delicious and nutritious note. Whether you’re looking for a hearty breakfast to fuel your busy day or a leisurely weekend treat, these panca...

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Ingredients

  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 1 ½ cups quick cooking oats
  • 2 cups soy milk
  • 3 eggs, beaten
  • ¼ cup olive oil
  • ½ cup frozen blueberries

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat a lightly oiled griddle over medium heat.
  • In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
  • In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
  • Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
  • Nutrition

    250 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 70mg
    • Sodium: 530mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 8g
    • Vitamin C: 0mg
    • Calcium: 180mg
    • Iron: 2mg
    • Potassium: 201mg