Oat Branbuttermilk Pancakes With Blueberries Recipes

BUTTERMILK BLUEBERRY OAT FLOUR PANCAKES

Buttermilk Blueberry Oat Flour Pancakes image

For a delightful and easy breakfast, look no further than our gluten-free buttermilk blueberry pancakes. With toasted walnuts, fresh blueberries and sweet syrup, this combination makes breakfast extra special.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 30m

Yield 5

Number Of Ingredients 14

Ingredients

1 1/2 cups fresh blueberries
1/2 cup pure maple syrup
2 teaspoons cornstarch
1 tablespoon water
1 2/3 cups Gold Medal™ Gluten Free Oat Flour
1 tablespoon sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, slightly beaten
1 1/3 cups buttermilk
2 tablespoons butter, melted
3/4 cup chopped, toasted walnuts
2/3 cup fresh blueberries

Steps:

In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
Serve pancakes with warm blueberry syrup.

Nutrition Facts : Calories 470, Carbohydrate 60 g, Cholesterol 55 mg, Fat 3, Fiber 5 g, Protein 11 g, SaturatedFat 5 g, ServingSize 2 Pancakes and About 1/4 Cup Syrup, Sodium 460 mg, Sugar 32 g, TransFat 0 g

BLUEBERRY OAT PANCAKES

Blueberry Oat Pancakes image

I grind my own oats in this recipe, which makes the pancakes light and fluffy. And, you get plenty of bursting-with-flavor blueberries in every bite! -Candy Summerhill, Alexander, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 10 pancakes.

Number Of Ingredients 15

Ingredients

3/4 cup quick-cooking oats, divided
3 tablespoons orange juice
1 large egg, lightly beaten
2/3 cup fat-free evaporated milk
1/4 cup reduced-fat sour cream
2 tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/4 cup all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries

Steps:

In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside., Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts : Calories 221 calories, Fat 3g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges

BLUEBERRY BUTTERMILK OATMEAL PANCAKES

Blueberry Buttermilk Oatmeal Pancakes image

DBF loves pancakes, oatmeal and blueberries, so why not combine them all. The oatmeal gives the pancakes a different texture but also makes them somewhat "heart-healthy." I you prefer your pancakes normal color and not purple, use the optional method for adding the berries.

Provided by LAURIE

Categories Breakfast

Time 13m

Yield 12 pancakes

Number Of Ingredients 9

Ingredients

1 1/4 cups old-fashioned oatmeal (not instant)
2 cups buttermilk
2 eggs, beaten
1 cup flour
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
1/4 cup butter, melted
1 1/2-2 cups blueberries (fresh or frozen)

Steps:

Mix oatmeal and buttermilk.
Add eggs.
Combine dry ingredients separately.
Add to the oatmeal mixture.
Stir in the butter.
Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle).
Cook on hot greased griddle until bubbles show through.
Flip and cook on other side until golden brown.

BRAN BUTTERMILK PANCAKES

Bran Buttermilk Pancakes image

This is a variation on my Only Bran Pancakes (#190871). It's not as strict on the diet, but still doesn't use any flour, and much more fluffy and buttery! I used a half oat and half wheat bran mixture. (Prep time is only to prepare the batter.)

Provided by chieming

Categories Breakfast

Time 10m

Yield 4-6 pancakes, 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 cup natural bran
1/2 tablespoon baking soda
1/2 teaspoon salt
1/2 cup low-fat milk
1 tablespoon unsalted butter
1 egg
1/2-1 cup low-fat buttermilk

Steps:

Mix together bran, baking soda, and salt.
In a small pot, heat together milk and butter until hot (not boiling).
Stir in hot milk to bran mixture, and let sit for 10 minutes.
Add egg to bran mixture, and mix until well blended.
Stir in buttermilk until the batter reaches desired consistency.
Cook pancakes!

Nutrition Facts : Calories 215.8, Fat 10.8, SaturatedFat 5.3, Cholesterol 126.5, Sodium 1720.2, Carbohydrate 28.4, Fiber 8.8, Sugar 11, Protein 11.2

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