Ingredients and Weight:
- 1.5 cups rolled oats (180g)
- 2 teaspoons baking powder (10g)
- 1 teaspoon baking soda (5g)
- 1 teaspoon ground cinnamon (2.5g)
- 1/2 teaspoon salt (2.5g)
- 1 cup buttermilk (240ml)
- 1 egg (50g)
- 2 tablespoons melted unsalted butter (30g)
- 1 teaspoon vanilla extract (5ml)
- 1 cup fresh blueberries (148g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the blueberries.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Drop 1/4 cup batter for each pancake onto the hot griddle.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings (such as syrup, butter, or fruit).
Nutritional Information:
(Per pancake)
- Calories: 160
- Fat: 6g (saturated 3g)
- Carbohydrates: 25g (sugar 10g)
- Protein: 6g
Dish Characteristics:
- Fluffy and tender pancakes
- Whole grain and fiber-rich
- Sweet and tangy blueberry flavor
- Pairs well with a variety of toppings
User Comments:
- "These pancakes are so delicious and fluffy! I love the blueberry flavor."
- "I'm always looking for healthy breakfast options, and these pancakes are perfect. They're filling and satisfying."
- "I made these for my family on a weekend morning and they were a huge hit."
Special Precautions and Tips:
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Do not overmix the batter, as this will make the pancakes tough.
- Cook the pancakes over medium heat to prevent them from burning on the outside but remaining uncooked on the inside.
