Breakfast

Almond Oatmeal Pancakes with Fresh Blueberries

This Tuesday, February 28th, is National Pancake Day! You could go and celebrate with all you can eat pancakes at sub-par diner A, B, or C… or you can make your own pancakes and celebrate in a healthy and delicious way! These Almond Oatmeal Pancakes start with making homemade almond oat flour, which gives a great nutty taste to the batter. The almonds also add protein, so you can serve them by themselves and still have a balanced meal. Fresh blueberries give the pancakes a healthy dose of antioxidants, but you can substitute them for any seasonal fruit. 

Makes: 14 pancakes small pancakes
Prep Time: 15 minutes      Cooking Time: 15 minutes     Total Time: 30 minutes

For Pancakes: 

1 3/4 cups oats, separated
1/4 cup whole almonds
3/4 cups whole wheat flour
2 tsp baking powder
3/4 tsp salt
2 tbs brown sugar
2 eggs
1 1/4 cups 1% milk
2 tbs high quality maple syrup
1 tsp nutmeg
1 tbs vanilla extract

For Filling and Topping: 
1 1/4 cups blueberries
1/2 cup sliced almonds
maple syrup

  • Combine 1 cup of the oats with the whole almonds in a food processor. Pulse and eventually blend the two together until it all becomes a course flour consistency. Don’t over process or the heat from the processor will cause the flour to clump.
  • Mix almond flour, whole wheat flour, baking powder, and salt in a large bowl with a whisk. Set aside.
  • Cook the remaining 3/4 cup oats in 1 1/4 cup water in the microwave for two minutes. Set aside until cool.
  • In a separate bowl, whisk together the brown sugar and eggs until well combined. Add the milk, syrup, nutmeg, and vanilla extract, making sure everything is incorporated.
  • Make a well in the dry ingredients and pour the liquid into the dry. Use a rubber spatula to fold together, being careful not to over mix. You’ll get some pretty tough pancakes if you do! Fold the cooked oats into the batter the same way.
  • Heat a large skillet over medium heat. Spray cooking spray onto the pan between each round of pancakes.
  • Use a 1/4 cup measuring cup to pour the batter into the pan. I could fit about three in a large skillet at once. Add a few blueberries (4-5) and some sliced almonds into the pancakes. Cook the pancakes for 2-3 minutes per side, or until the batter begins to bubble.
  • Flip the pancakes and cook for another 2 minutes or so. Remove from the pan and keep warm under foil. Repeat for the remaining dough.
  • Serve the pancakes with hot maple syrup. Top with more fresh blueberries and sliced almonds for garnish.

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