These hearty Oatmeal Blueberry Pancakes with whole grain oatmeal, blueberries, orange zest, and pecans will keep you going all morning long.
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Ingredients
2cupsrolled oats
1 ¾cupsmilk
¼cupfreshly squeezed orange juice
2eggslightly beaten
4tablespoonsbuttermelted
½cupwhole wheat flour
1tablespoonturbinado sugar
2teaspoonsgrated orange zest
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspooncinnamon
¼teaspooncardamom
1cupblueberries
¼cupchopped pecans
Cooking spray
Syrup for serving
Instructions
Combine the oats, milk, and orange juice in a large mixing bowl. Let the mixture sit for 15 minutes until the oats soften.
Add the eggs and melted butter and beat with a wooden spoon until well combined.
In a medium bowl, combine the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir together.
Add the dry ingredients to the wet ingredients. Stir until the dry ingredients are fully incorporated.
Gently fold in the blueberries and pecans.
Heat a non-stick skillet or griddle pan over medium heat. If using an electric griddle, heat to about 275-300 degrees. Spray the griddle with cooking spray.
Pour the batter in ¼ cupfuls onto the heated griddle.
Cook until bubbles begin to form. Turn and cook on the second side until golden brown (about two minutes on each side).
Remove finished pancakes to a baking sheet and keep warm in a low oven until finished cooking.
Notes
Be sure to allow time for the oats and liquid mixture to rest as directed in the recipe. This step will allow the oats to soften and absorb some of the liquid.
Keep finished pancakes warm in a low-temperature oven while cooking the remaining batches.