Honey & Oat Blueberry Lemon Pancakes
Honey & Oat Blueberry Lemon Pancakes takes roughly 45 minutes from beginning to end. This recipe serves 8. One portion of this dish contains approximately 4g of protein, 5g of fat, and a total of 156 calories. For 47 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 37 foodies and cooks. It works well as a breakfast. If you have baking powder, egg, vanillan extract, and a few other ingredients on hand, you can make it. It is brought to you by The Novice Chef Blog. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 43%, this dish is good. If you like this recipe, take a look at these similar recipes: Blueberry Oat Pancakes, Honey and Oat Pancakes, and New York Blueberry Oat Pancakes.
Servings: 8
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup fresh blueberries (washed and dried)
1 egg, room temperature
3/4 cup fat free milk
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons honey
1 tablespoon lemon juice
zest of 1 large lemon
1/2 cup old fashioned oats
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons vegetable oil
1/2 cup whole wheat flour
Equipment:
food processor
oven
frying pan
microwave
toaster
Cooking instruction summary:
Preheat oven to 200 degrees. In a large food processor, add flour and oats and pulse until oats are ground. Then, add everything else except the blueberries and pulse until all ingredients are pureed and well combined. Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet and add 8-10 blueberries on top of each pancake. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Place pancake on an oven safe dish and place in oven to keep warm. Continue until you have used all pancake batter. To freeze: Allow to cool completely and then transfer to a ziploc bag and freeze – reheat in toaster oven or microwave.
Step by step:
1. Preheat oven to 200 degrees. In a large food processor, add flour and oats and pulse until oats are ground. Then, add everything else except the blueberries and pulse until all ingredients are pureed and well combined.
2. Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet and add 8-10 blueberries on top of each pancake. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side.
3. Place pancake on an oven safe dish and place in oven to keep warm. Continue until you have used all pancake batter. To freeze: Allow to cool completely and then transfer to a ziploc bag and freeze – reheat in toaster oven or microwave.
Nutrition Information:
covered percent of daily need
