Guess what? These healthy pancakes were just as good as regular ones! Ok maybe the chocolate chips win, but still… this is a great pancake you won’t feel bad about.
By Kim Hamill
- ¾ cup quick-cooking oats
- 1½ cups reduced fat milk (I used Lactaid)
- ¾ cup whole-wheat flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 large egg, lightly beaten
- 2 tablespoons unsalted butter, melted
- 1 tablespoon packed brown sugar
- Soak oats in ¾ cup milk 10 minutes.
- Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Stir egg, butter, brown sugar, remaining ¾ cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined. If batter is too thin, add flour.
- Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour ¼ cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Drop blueberries into pancakes. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)