Blueberry Pancakes Low Gi With Oats Food

HEALTHY BLUEBERRY PANCAKES RECIPE BY TASTY

Steps:

• Mash the bananas in a large bowl until smooth. Mix in the eggs and vanilla until well combined, then mix in the oats. Carefully fold in the blueberries.
• Heat a medium nonstick skillet over medium heat. Add a scoop of the pancake batter. Smooth out to form an even layer. Cook for 2-3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown, 1-2 minutes more.
• Garnish your pancakes with your favorite toppings! We like Greek yogurt, granola, fresh blueberries, and/or maple syrup.
• Enjoy!

BLUEBERRY OATMEAL PANCAKES

Steps:

• Process oats in a blender or food processor until the consistency of flour. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
• Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
• Heat 1 teaspoon coconut oil on a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BLUEBERRY PANCAKES (LOW GI WITH OATS)

Steps:

• Put the blueberries in a sieve and rinse under cold water. Grate the zest from the orange into a small saucepan; squeeze the juice and add the sugar. Bring to a boil and boil for 1 minute. Add blueberries, bring back to the boil and then turn down the heat. In a medium bowl blend together the water and corn flour and add to the blueberry mixture. Stir over medium heat until the syrup thickens and the blueberries release some juice and begin to soften. Remove from the heat and set aside.
• for the pancakes, put the flour, baking powder, oats and sugar into a large bowl. Separate the eggs, putting the yolks into a measuring jug and the whites into a bowl. Add the milk and vanilla to the yolks and then whisk into the dry ingredients. Beat the egg whites until stiff and then fold into the batter carefully.
• Brush a heated skillet with the melted butter and drop 2 or 3 TBS of the batter into the pan, leaving space in between, as the pancakes will spread. Cook for about 2 minutes, then turn over and cook 2 minutes longer until golden. Repeat with the remaining batter, brushing the pan each time with the melted butter, to make 8 pancakes altogether.
• Serve topped with the blueberry sauce.

BLUEBERRY OAT PANCAKES

Steps:

• In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside., Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown.

OATMEAL BUTTERMILK BLUEBERRY PANCAKES

Steps:

• Combine the milk and rolled oats in a bowl, and set aside.
• Sift together the flours, baking powder, baking soda, sugar and salt.
• In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
• Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
• If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
• Serve hot with a small amount of butter and maple syrup.

BUTTERMILK BLUEBERRY OAT FLOUR PANCAKES

Steps:

• In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
• In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
• Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
• Serve pancakes with warm blueberry syrup.