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:

Quickview
155k Calories
4g Protein
4g Total Fat
25g Carbs
4% Health Score
Limit These
Calories
155k
8%

Fat
4g
7%

  Saturated Fat
3g
20%

Carbohydrates
25g
9%

  Sugar
9g
11%

Cholesterol
20mg
7%

Sodium
232mg
10%

Get Enough Of These
Protein
4g
8%

Manganese
0.64mg
32%

Selenium
11µg
16%

Phosphorus
127mg
13%

Vitamin B1
0.14mg
10%

Fiber
2g
9%

Vitamin B2
0.14mg
8%

Calcium
63mg
6%

Folate
24µg
6%

Iron
1mg
6%

Magnesium
23mg
6%

Vitamin B3
1mg
5%

Potassium
170mg
5%

Vitamin K
4µg
5%

Zinc
0.66mg
4%

Vitamin C
3mg
4%

Copper
0.08mg
4%

Vitamin B6
0.07mg
4%

Vitamin B5
0.34mg
3%

Vitamin B12
0.16µg
3%

Vitamin D
0.39µg
3%

Vitamin E
0.39mg
3%

Vitamin A
88IU
2%

covered percent of daily need
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