Blueberry Oatmeal Pancakes

Oatmeal pancakes are good all year around, but summer is the time of year to make a blueberry version. These sweet juicy berries, high in fiber and antioxidants, are at the peak of their season.    Green Mountain at Fox Run, Ludlow, Vermont, is the country’s foremost women-only healthy weight loss program. It offers a practical, livable healthy lifestyle approach with which, for the past three decades, women have discovered how to lose weight and keep it off.  They maintain a complete collection of recipes from their book “Recipes for Living” on the website. We highly recommend you visit.

Spa Blueberry Oatmeal Pancakes
Recipes: Breakfast
Ingredients
  • 3/4 cup old fashioned oatmeal
  • 1 cup water
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 egg, slightly beaten
  • 3/4 cup fat-free (skim) milk
  • 1 cup fresh blueberries
  • Plain yogurt, if desired
  • Vermont maple syrup
Method
  1. To cook oatmeal, combine oatmeal and 1 cup of water. Cook either conventional or microwave method according to package directions.
  2. Combine flour, baking powder, salt and cinnamon in a medium bowl.
  3. Mix egg and milk in another medium bowl.
  4. Add flour mixture to egg mixture; stir until well bended.
  5. Stir in cooked oatmeal.
  6. Heat griddle or skillet: grease if desired.
  7. Pour batter by 1/3 cupfuls onto medium hot griddle.
  8. Cook pancakes about 3 minutes or until puffed and dry around the edges.
  9. Before turning add a few fresh blueberries to each pancake.
  10. Turn and cook approximately 2 more minutes or until golden brown.
Notes
We like the pancakes topped with plain yogurt, the rest of the blueberries and a splash of Vermont maple syrup.


 

 

September 15, 2005 | | Tags:

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