Servings: 2
Calories: 374kcal
Another version of this popular breakfast dish!
Ingredients
- ¾ cup rolled oats
- 1 cup water
- ½ cup all-purpose flour
- 1 teaspoon baking powder (low sodium)
- ½ teaspoon Fine Pink Salt
- ½ teaspoon cinnamon
- 1 egg slightly beaten
- ¾ cup fat-free skim milk
- 1 cup fresh blueberries
- plain non-fat Greek yogurt if desired
- Vermont maple syrup
Instructions
- To cook oatmeal, combine oatmeal and 1 cup of water. Cook either conventional or microwave method according to package directions.
- Combine flour, baking powder, salt and cinnamon in a medium bowl.
- Mix egg and milk in another medium bowl.
- Add flour mixture to egg mixture; stir until well bended.
- Stir in cooked oatmeal.
- Heat griddle or skillet: grease if desired.
- Pour batter by 1/3 cupfuls onto medium hot griddle.
- Cook pancakes about 3 minutes or until puffed and dry around the edges.
- Before turning add a few fresh blueberries to each pancake.
- Turn and cook approximately 2 more minutes or until golden brown.
Spa Index Kitchen Notes
We like the pancakes topped with plain yogurt, the rest of the blueberries and a splash of Vermont maple syrup.
1 Serving is "half of this recipe" quantity, so the "per pancake" depends on how many and how large your pancakes are made.
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Nutrition
Serving: 1 Serving | Calories: 374 kcal (19%) | Carbohydrates: 63 g (21%) | Protein: 16 g (32%) | Fat: 5 g (8%) | Sodium: 85 mg (4%) | Fiber: 8 g (33%) | Sugar: 12 g (13%) | Vitamin A: 1250 IU (25%) | Vitamin C: 9.1 mg (11%) | Calcium: 250 mg (25%) | Iron: 4 mg (22%)