For years, I have subsisted on the pre-made, packaged pancake mixes to get me by for my pancake cravings. I have always considered making my own from scratch, but since we bought the giant bag from Costco, the “thou-shalt-not-waste” part of me has always won out. We have finally made it to the bottom of the bag (after almost a year!) and I have finally gotten my try at making homemade.
Now, I don’t think I will ever eat packaged again.
These were soooo good! I loved the hearty oat taste with the mild sweet of honey and fresh blueberries. Part of my inspiration for these was actually part of my “Fun Photography Challenge” I have been doing for this month. I had to do a photograph of what breakfast was for today and I have always wanted to try oat pancakes. (Although I admit, this strays a bit from my usual breakfast of either peanut butter on toast or a good ‘ol diet coke…real healthy, right?)
If I could help it, most of my breakfasts would be a good helping of fresh fruit and some protein. Fresh fruit in this house does not last long. We were joking today when I brought home over 5 pounds of fresh fruit (our family is coming in town and we wanted a good stock) that it would be gone before the night was up. Luckily, I steered us clear from completely destroying our fridge supply.
I even made these pancakes (aka flipped and whipped) all by myself. You see, in our house, my husband has always been the master pancake maker. He is an excellent flipper…he makes super-duper round pancakes. Pancakes run under his specialty foods, alongside the most amazing grilled cheese you will ever eat and any kind of grilled meat. Me, on the other hand…I am awful at flipping pancakes, my first couple of these were more like pancake half-flipped blobs. I think I got a little better by the end, but I think I will leave the flipping to the “master of pancakes” around here in the future.
Homemade, from scratch pancakes, with a healthy kick – these Honey Oat & Blueberry Pancakes are definitely worth the effort. I even used 2% milk in these instead of the traditional buttermilk and they turned out delicious. One of my favorite parts of these pancakes, all the ingredients you probably already have in your cupboard. Can’t wait to make them again for breakfast!
makes 8-10 pancakes
- 1/2 cup all-purpose flour (or wheat flour)
- 1/2 cup quick cooking oats
- 1 1/3 tablespoon honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 2% milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons vegetable oil
- 1 egg, room temperature
- 1 cup fresh blueberries (washed and dried)
- In a large food processor, add flour and oats and pulse until oats are ground. Then, add the rest of the dry ingredients and pulse until well mixed. Next, whisk egg and add it to the dry mix and add honey, milk, vanilla extract, vegetable oil. Pulse until all the ingredients are mixed.
- Heat an iron griddle or skillet to medium heat and lightly spray with cooking oil. Using an 1/4 cup scoop, pour pancake batter on to skillet and add 6-8 blueberries on top of each pancake. Cook until browned on each side, you can tell they are ready to flip when the tops start to bubble a little.
- To keep already made pancakes warm, keep your oven 150 degrees and use an oven safe dish or baking pan. Serve with your favorite jam, honey, fresh fruit, or syrup! (To reheat, allow to cool completely and then transfer to a ziploc bag and freeze – reheat in toaster oven or microwave)