Pancake Recipe: Oatmeal and Wheat Flour Blueberry Pancakes

Start your day with a recipe that’s packed with whole grains and delicious! Try adding vanilla and/ or cinnamon to the recipe for some additional flavoring. Butter milk or evaporated milk can be substituted for the soy milk. Whole wheat pastry flour can be substituted for the all purpose flour for additional whole grains. Try substituting the blueberries with raisins or any of your favorite fruits. Top with maple or blueberry syrup.

Ingredients:
½ cup whole wheat flour

½ cup all purpose flour

2 Tbsp. brown sugar

2 Tbsp. baking powder

¾ tsp. salt

1 ½ cups quick cooking oats

2 cups soy milk

3 eggs, beaten

¼ cup olive oil

½ cup frozen blueberries

Directions:
1. Preheat a lightly oiled griddle over medium heat.

2. In a large bowl mix together wheat flour, all purpose flour, brown sugar, baking powder and salt.

3. In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.

4. Pour batter about ¼ cup at a time onto the prepared griddle. Cook one to two minutes until bubbly. Flip and continue cooking until lightly browned.

Nutritional Information:
Servings per recipe: 8

Amount per serving: 1

Calories: 217

Cholesterol: 79mg

Total Fat: 9.9g