Breakfast

Buttermilk, Blueberry, and Oat Pancakes is for Breakfast.

Buttermilk, Blueberry, and Oat Pancakes takes 15 minutes to prepare.

Buttermilk, Blueberry, and Oat Pancakes takes 5 minutes to cook.

Buttermilk, Blueberry, and Oat Pancakes makes 4 servings.

The ingredients for Buttermilk, Blueberry, and Oat Pancakes are:

1 cup of oat flour (old fashioned oats ground fine in a food processor)
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1 cup buttermilk
1 Tbsp. canola oil
1 tsp vanilla extract
1 large egg
2 T water
zest from one lemon
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1/4 cup all-purpose flour
1 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 c blueberries

No-stick cooking spray for pan

Here is how you make Buttermilk, Blueberry, and Oat Pancakes:

Heat buttermilk in the microwave for one minute - add the ground oats and stir. Set aside to soften while assembling the remaining ingredients. In a separate bowl, whisk the egg and oil until smooth. Add the water and vanilla and whisk again. Pour onto the oat mixture. Add the lemon zest. Stir.Measure dry ingredients on plate or sheet of waxed paper and combine dry ingredients with a fork. Add dry ingredients to the oat mixture, add blueberries, and stir, scraping sides and bottom, just until combined.Allow batter to sit for 5-15 minutes. Heat skillet, spray with no-stick cooking spray (or use oil - but add the calories to your tracker). Spoon 1/8 cup of batter per pancake - spreading the batter a bit so the pancakes aren't too thick. Turn down the heat so they don't cook as fast as traditional pancakes. Brown on both sides. Serving Size: makes 4 servings (4 pancakes per servig) - 1/8 cup batter each pancakeNumber of Servings: 4Recipe submitted by SparkPeople user ALWAYSROSY.

The nutritional information for Buttermilk, Blueberry, and Oat Pancakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 286.3

• Total Fat: 7.2 g
• Cholesterol: 46.3 mg
• Sodium: 19.2 mg
• Total Carbs: 46.1 g
• Dietary Fiber: 3.3 g
• Protein: 9.5 g