Oatmeal Blueberry Pancakes
Tasty and filling...these are nutritional and packed with flavor, you won't miss the calories and fat. Frozen blueberries are fine, just thaw first and fresh cranberries are great around the holidays. Around the holidays, if I have a partial can of pumpkin I use that instead of the applesauce and it is wonderful!
- Ready In:
- 2 cups skim milk
- 1 1⁄2 cups rolled oats
- 1⁄2 cup Egg Beaters egg substitute
- 1⁄4 cup unsweetened applesauce or 1/4 cup pumpkin puree
- 1⁄2 cup wheat flour
- 1⁄2 cup white flour
- 2 tablespoons Splenda granular
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup blueberries
- Pour milk over oats and let stand 2 - 5 minutes.
- Beat in egg beaters, applesauce, then remaining ingredients.
- Fry on a hot griddle.
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These were tasty! In lieu of the eggbeaters I used 2 T of flaxseed, and I also skipped the sugar. My batter had a slightly strange consistency which makes me wonder if I goofed something up; it was very liquid and the oatmeal stayed in big chunks. Probably next time I will pulverize it a bit in the blender first. Thanks for posting! Made for ZWT 9, Gourmet Goddesses.Reply
The recipe was cut in half and made gluten free by using gluten free ingredients (oats and a flour blend). In lieu of the eggbeaters a whole egg was used and sugar instead of the Splenda. I did up the amount of blueberries called for. I used a 1/3 cup measure and got 8 beautiful pancakes. Made for ZWT9.Reply
I cut the recipe in half and, using 1/4 cup of batter for each, ended up with 9 delicious, fluffy pancakes. I used one egg since I didn't have any eggbeaters and the 1/4 cup applesauce. Also, for the flour, I used 1/2 soft whole wheat and 1/2 hard whole wheat since that's what I had in the cupboard. Made for the Soup-A-Stars ZWT9Reply