Oatmeal Pancakes With Blueberries
Start your morning with these warm, hearty Oatmeal Pancakes With Blueberries—a comforting, diabetic-friendly breakfast that doesn’t compromise on flavor.
Ingredients
- 210 g oatmeal
- 0.5 cup whole grain flour
- 3 tbsp brown sugar Or preferred sweetener. You can also leave it out.
- 0.25 tsp soda
- 0.2 tsp salt
- 1 cup skim milk
- 1 egg
- 1 egg white
- 1 tbsp butter Melted
- 1 tsp lemon zest
- 1 cup fresh blueberries
- 0.5 cup low fat sour cream 10% - 15%
- olive oil
Instructions
- Mix the dry ingredients: In a bowl, combine oatmeal, whole grain flour, brown sugar, baking soda, and salt.210 g oatmeal, 0.5 cup whole grain flour, 3 tbsp brown sugar, 0.25 tsp soda, 0.2 tsp salt
- Whisk the wet ingredients: In another bowl, stir together the skim milk, egg, egg white, melted butter, and lemon zest.1 cup skim milk, 1 egg, 1 egg white, 1 tbsp butter, 1 tsp lemon zest
- Combine both mixtures: Pour the wet ingredients into the dry and stir until the batter is just combined.
- Add the blueberries: Gently fold in the fresh blueberries with a rubber spatula. Let the batter rest for 30 minutes.1 cup fresh blueberries
- Preheat and prepare the pan: Heat a skillet over medium heat and lightly grease with olive oil.olive oil
- Cook the pancakes: Scoop batter into the pan. When bubbles begin to form on the surface, flip and cook for another 2–3 minutes until golden.
- Serve: Top pancakes with low-fat sour cream and a few extra blueberries for a bright, creamy finish.1 cup fresh blueberries, 0.5 cup low fat sour cream
Notes
Nutritional value
- Fat: 2.4 g
- Saturated fat: 0.9 g
- Cholesterol: 21 mg
- Sodium: 100.7 mg
- Carbohydrates: 24.6 g
- Fiber: 1.9 g
- Proteins: 3.6 g