Welcome to the summer of #pancakes where we discover the wide world of pancakes, a popular staple in many cultures across the globe. We are kicking off the pancake series with two classic American pancakes – oatmeal buttermilk blueberry, and banana pancakes. For this #recipe, you can use any type of oats that you like in the blueberry pancakes, but we used rolled oats for some extra bite. The pancakes were made using a mixture of all purpose and whole wheat flour to give a great texture, while adding nutrients from the whole wheat. In this healthy pancake recipe, feel free to mix and match your favorite fruits and toppings!
Oatmeal Buttermilk Blueberry Pancakes
Yield: 14 pancakes
½ cup rolled oats
½ cup low-fat milk
1 cup whole wheat flour
½ cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 Tablespoons sugar
½ teaspoon salt
2 large eggs
1 ½ cups buttermilk
1 teaspoon vanilla extract
3 tablespoons canola oil
1 cup fresh or frozen blueberries
- Combine rolled oats with 1 cup of hot water in a bowl, and set aside to soak.
- Meanwhile, combine the flours, baking powder, baking soda, sugar and salt.
- In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla and the oil.
- Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay.
- Drain the hot water from the oats, and stir in the milk. Fold in the oats and milk to the batter.
- If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
- Serve hot with a small amount of butter and maple syrup.
Yield: 16 small pancakes
2 ripe bananas
4 large eggs
¼ teaspoon baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
2 Tablespoons honey
Optional add ins:
1 tablespoon unsweetened cocoa powder
½ cup chopped nuts, chocolate chips, or a mix
½ cup granola
1 cup fresh fruit, like blueberries, raspberries, or chopped apples
- Mash the banana. Peel the banana and break it up into several big chunks in a medium bowl. Use a fork to mash the banana until no large lumps remain (a few small lumps are okay.) You should have ⅔ to 1 cup of mashed bananas. Add baking powder, salt, vanilla extract, and honey. Mix to combine.
- Pour the eggs over the banana and stir until completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
- Heat a nonstick frying pan or griddle over medium heat. Melt a little butter or warm a little vegetable oil in the pan. Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.
- Cook the pancakes until the bottoms look browned and golden when you lift a corner, about 1 minute. The edges should also be starting to look set, but the center will still be loose. Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
- Flip the pancakes carefully, gently, and slowly – the opposite of regular pancakes. Cook until the other side is also golden-brown, about 1 minute more. You can flip the pancakes a few times if you need to in order to get them evenly browned.
- Transfer the cooked pancakes to a serving plate and cook the rest of the batter. These pancakes are best when warm. Serve with maple syrup, honey, jam, or any extra toppings you’d like.