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27
May
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Oatmeal or pancakes? Can’t pick? Have both! |
There’s something special about making a weekend breakfast, and I don’t do it quite often enough! Today I decided to make some pancakes on my newly-replaced Calphalon flat nonstick griddle. Because I seem to be totally incapable of using a recipe and not making any changes, it shouldn’t surprise you that I found a recipe for oatmeal buttermilk pancakes, but put a few twists on the ingredients and preparation. Here’s my version of blueberry-oatmeal pancakes, which are light yet hearty, comforting like a bowl of oatmeal, but a little extra special for the weekend.
1 cup instant oats
1/4 cup flour
1 1/2 tbsp brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup light nonfat vanilla yogurt
1/4 cup skim milk
1 egg + 1 egg white
2 tbsp applesauce
hearty dash of cinnamon
fresh or frozen blueberries
Combine first 6 ingredients in a microwavable mixing bowl and mix together, then stir in yogurt and milk. Microwave for 90 seconds. Beat egg and egg white until light colored, thick, and creamy (a few minutes). Fold into oatmeal mixture along with applesauce and cinnamon, then stir in blueberries. Drop by 1/4 cup-fulls onto a nonstick griddle and cook over low-medium heat, flipping when tops are bubbly. Makes 10 pancakes.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Wendy — June 1, 2007 @ 8:02 am
Making pancakes for breakfast isn’t very common here in Scotland but I always drool when I hear North Americans talk about blueberry pancakes.Will give these a try some lazy Sunday morning.Love the blog.