So today I wanted to share with you all one of my favorite breakfast, Oat Flour Blueberry Pancakes! They are oh so yummy. I had never tried them before and the day I did, I loved them. They are so moist and fluffy. You would never think that they aren't made with white flour.
They are perfect and way healthier for you too!
I got the recipe from The Biggest Loser Prevention Magazine.
Hope you try them:)
1/2 cup reduced-fat buttermilk
1/2 cup whole grain oat flour
1 large egg white, lightly beaten
1/2 tsp baking soda
1/4 tsp vanilla extract
1/4 tsp salt
1/2 cup fresh or frozen (not thawed) blueberries
*TIP:I used organic rolled oats, put them in my food processor & made my own flour.
Combine buttermilk, flour, egg white, baking soda, salt and vanilla extract in a bowl. Whisk just until blended. Stir in blueberries and let stand for 10 minutes.
Heat large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle.
Lightly spray your skillet with the oil of your choice. I use grape seed oil. (Check this LINK out so you know why your not suppose to cook with olive oil!)
Pour batter in 1/8-cup dollops onto skillet to form 4 pancakes.
Cook about 2 minutes or until bubbles appear. Flip. Cook 2 more minutes or until browned on bottom.
Repeat with cooking spray and remaining batter to make 8 pancakes total.
Place 4 pancakes on each of 2 serving plates. Serve immediately with syrup is desired. We use a little bit of agave. Enough to sweeten them up a bit.
servings 2 (4 pancakes)
per serving: 140 calories, 8 g pro, 20 g carb, 3 g fiber, 3 g fat
*TIP: This batter will keep in your refrigerator for up to 3 days.
Here are a few pictures
Be blessed :)