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Fluffy Blackberry Oatmeal Pancakes
Start your morning on a delicious note with these fluffy blackberry oatmeal pancakes! Bursting with the natural sweetness of fresh blackberries and the wholesome goodness of oats, these pancakes are not only a treat for your taste buds but also a nutritious way to fuel your day. Perfectly paired with a drizzle of warm maple syrup, these pancakes are a delightful twist on a classic breakfast favorite. Historically, pancakes have been enjoyed in various cultures for centuries, with variations found across the globe, making them a beloved breakfast staple.
Ingredients
- Rolled oats
- 1 cup
- All-purpose flour
- 1 cup
- Baking powder
- 2 teaspoons
- Salt
- 1/2 teaspoon
- Milk
- 1 cup
- Egg
- 1, beaten
- Honey
- 2 tablespoons
- Vanilla extract
- 1 teaspoon
- Fresh blackberries
- 1 cup, halved if large
- Butter
- for cooking
- Maple syrup
- for serving
Instructions
- In a blender or food processor, blend the rolled oats until they form a fine flour-like consistency. This will serve as your oat flour.
- In a large mixing bowl, whisk together the oat flour, all-purpose flour, baking powder, and salt until well combined.
- In a separate bowl, whisk together the milk, beaten egg, honey, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
- Gently fold in the fresh blackberries, taking care not to break them up too much.
- Heat a large non-stick skillet or griddle over medium heat and melt a small amount of butter to coat the surface.
- For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
- Remove from the skillet and keep warm while you repeat with the remaining batter, adding more butter as needed.
- Serve the pancakes warm, topped with a generous drizzle of maple syrup and extra blackberries, if desired.
Tips
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Feel free to experiment by adding spices like cinnamon or nutmeg for an extra kick of flavor.
- These pancakes can be made ahead of time and refrigerated or frozen for later enjoyment.
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 15 minutes Cook Time: 15 minutes Calories: 220 Fat: 7g Carbs: 32g Protein: 6g Sodium: 300mg Sugar: 5g
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