Recipe
Breakfast
Blueberry Oatmeal Pancakes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. | rolled oats | |
| 2 c. | soy milk | |
| 2 | egg whites, lightly beaten | |
| 1 tbsp. | brown sugar | |
| 1 ½ c. | flour | |
| 1 | baked baking powder | |
| 1 c. | blueberries |
Directions
- Combine the oats, soy milk, egg whites and brown sugar in a mixing bowl and let sit 10 minutes to soften.
- Mix together the flour and baking powder; stir into the oat mixture. Stir in the blueberries (do not thaw if frozen).
- Using 1/4 cup batter per pancake, cook on a nonstick or lightly oiled griddle or pan until bubbles form on top. Turn and cook until the underside is golden.
Nutrition facts
Servings
252 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 186mg
- Total Carbohydrates: 46g
- Protein: 11g
Recipe Source:
Iowa Soybean Promotion Board.