Oatmeal Peanut Butter Pancakes with Blueberry Glaze
Oatmeal Peanut Butter Pancakes with Blueberry Glaze might be a good recipe to expand your main course recipe box. This recipe makes 2 servings with 880 calories, 27g of protein, and 26g of fat each. For $4.02 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. 146 people found this recipe to be delicious and satisfying. This recipe from The Housewife in Training Files requires old fashioned oats, coconut sugar, baking soda, and blueberries. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 20 minutes. With a spoonacular score of 85%, this dish is great. Similar recipes include Whole Wheat Apple Oatmeal Cookies with Peanut Butter Glaze + Giveaway, Peanut Butter Banana Blueberry Oatmeal, and Whole Wheat Bananan Oatmeal Pancakes with Peanut Butter Maple Syrup.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
¼ cup non fat greek yogurt
1 cup unsweetened almond milk (or milk)
1 teaspoon baking soda
1 cup frozen blueberries
½ teaspoon cinnamon
2 Tbsp coconut sugar, or sugar
1 large egg
½ cup sugar free maple syrup
2 cups old fashioned oats
¼ cup honey roasted peanut butter
¼ tsp salt
1 tsp vanilla extract
Equipment:
frying pan
blender
sauce pan
Cooking instruction summary:
Preheat skillet over medium heat.Add oats to a blender until flour like consistency.Add salt, baking soda, cinnamon and sugar. Pulse a few times to mix.Add milk, yogurt, peanut butter, egg and vanilla extract. Blend until mixed well.Lightly grease skillet with cooking spray if not using a non stick surface, add cup batter. Cook until bubbles appear on top, then flip and cook for 30 seconds to 1 minute.Remove from skillet and repeat until all pancakes are cooked.Blueberry Glaze:While pancakes cook, in a small sauce pan, add frozen blueberries and maple syrup. Cook on medium until it starts to boil, reduce heat until it is reduced to syrup consistency, 3-5 minutes, stirring often. Remove from heat and serve with pancakes.
Step by step:
1. Preheat skillet over medium heat.
2. Add oats to a blender until flour like consistency.
3. Add salt, baking soda, cinnamon and sugar. Pulse a few times to mix.
4. Add milk, yogurt, peanut butter, egg and vanilla extract. Blend until mixed well.Lightly grease skillet with cooking spray if not using a non stick surface, add cup batter. Cook until bubbles appear on top, then flip and cook for 30 seconds to 1 minute.
5. Remove from skillet and repeat until all pancakes are cooked.Blueberry Glaze:While pancakes cook, in a small sauce pan, add frozen blueberries and maple syrup. Cook on medium until it starts to boil, reduce heat until it is reduced to syrup consistency, 3-5 minutes, stirring often.
6. Remove from heat and serve with pancakes.
Nutrition Information:
covered percent of daily need
