Blueberry-Oat Pancakes

americastestkitchen.com

Beth Holstein

subheading: GATHER YOUR INGREDIENTS:

2 cups organic low-fat buttermilk, plus extra as needed

1 cup (3 ounces) old-fashioned rolled oats

1½ cups (4½ ounces) oat flour

½ cup (2½ ounces) all-purpose flour

2½ teaspoons baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

⅛ teaspoon ground nutmeg

2 large organic eggs

3 tablespoons plus 2 teaspoons expeller-pressed canola oil

3 tablespoons sugar

2 teaspoons vanilla extract

7½ ounces (1½ cups) blueberries

note: Ingredient Note: Essential Nutrients i

View Nutritional Information i

subheading: KEY EQUIPMENT:

Rimmed Baking Sheets

12-Inch Nonstick Skillets

subheading: BEFORE YOU BEGIN:

We prefer using store-bought oat flour, as it has a very fine grind and creates the most fluffy pancakes, but you can make your own in a pinch: Grind 1½ cups (4½ ounces) old-fashioned rolled oats in a food processor to a fine meal, about 2 minutes; note pancakes will be denser if using ground oats. Do not use toasted oat flour, or quick, instant, or thick-cut oats in this recipe. Serve with maple syrup and additional blueberries if desired. We prefer using store-bought oat flour, as it has a very fine grind and creates the most fluffy pancakes, but you can make your own in a pinch: Grind 1½ cups (4½ ounces) old-fashioned rolled oats in a food processor to a fine meal, about 2 minutes; note pancakes will be denser if using ground oats. Do not use toasted oat flour, or quick, instant, or thick-cut oats in this recipe. Serve with maple syrup and additional blueberries if desired.

Directions at americastestkitchen.com

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