Blueberry Oatmeal Pancakes




When you need a motherhood win, we’ve got your back with these blueberry oatmeal pancakes! Send them back to school right!

School mornings are busy. Getting all the kids up at the right time and to their various bus stops can prove to be a magnificent balancing act. I like to make this pancake batter before I get them up, so when they are dressed, breakfast is ready to go. It cooks up like a dream and is loved by all my kids, even the ones who claim they don’t like pancakes.

At first, my kids didn’t like oatmeal pancakes because of the texture the oats brought. However if you mix them in the blender, the blender grinds them while they are mixed and the batter comes out smooth. Now, I hear no complaints.

The oats have a ton of fiber as well as manganese and are known to reduce cholesterol. Blueberries are a proven antioxidant. They also are loaded with Vitamin K and manganese also. When sending your kids off to school, you want them to have the best chance at a good day as possible. A healthy warm breakfast is a great start to a great day!

 

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Blueberry Oatmeal Pancakes

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INGREDIENTS

 

  • 1 1/3 cup oats
  • 1 egg or flax egg
  • 2 teaspoons agave
  • 1/8 teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ to 1 cup almond milk or milk of choice
  • 2 teaspoons any vinegar (apple cider, red wine, white wine)
  • Fresh or frozen blueberries
  • Maple syrup

DIRECTIONS

Add all ingredients except blueberries to blender and mix until well blended. Let sit 10 to 15 minutes to thicken. Add additional almond milk if too thick. Cook on greased hot griddle and add desired amount of blueberries on top after you pour batter on griddle. Flip once bubbly. Serve hot with maple syrup or preserves and additional blueberries, if desired.


Sunwarrior

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