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Blueberry Oat Pancakes with Honey Drizzle
Created by: Howcan Team
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup plain yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1/4 cup honey
Instructions
- In a blender or food processor, pulse 1 cup of rolled oats until finely ground.
- In a large bowl, combine the ground oats, 1 cup of all-purpose flour, 2 tablespoons of brown sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
- In a separate bowl, whisk together 1 cup of milk, 1/4 cup of plain yogurt, 1 egg, and 1 teaspoon of vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup of fresh blueberries.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- In a small saucepan, warm 1/4 cup of honey over low heat until it becomes thin and runny.
- Drizzle the warm honey over the cooked pancakes and serve immediately.
Blueberry Oat Pancakes with added honey drizzle have a rich history dating back to the early 20th century when oat-based recipes gained popularity in North America. This wholesome twist on traditional pancakes was first introduced by innovative chefs in the Pacific Northwest, where fresh blueberries are abundant. The addition of honey drizzle adds a delightful sweetness, elevating the flavor profile. Today, this dish is a staple in many breakfast spots across the country, with renowned restaurants in Portland and Seattle perfecting the recipe. To achieve the best results, sourcing fresh blueberries and using high-quality honey is essential. Alternatively, some chefs incorporate a touch of cinnamon for an extra layer of warmth and flavor.
25 min
4 servings
300 calories
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