I realize my obsession with pancakes is bordering on ridiculous…but I’m not stopping ;). Breakfast is my favorite meal, and besides the fact that I love pancakes, they are quick, easy, and I can freeze any leftovers to reheat in the toaster on busy weekday mornings. This was my first attempt at flourless pancakes, and while they aren’t quite as light and fluffy as regular pancakes they have a wonderful oaty flavor. And the oats help fill you up (without a caloric overload) and keep you full all the way to lunch. I love using wild blueberries in pancakes since they are smaller and distribute more evenly (and don’t give you big pieces of mushy fruit to bite into). I think next time I may top mine with some blueberry syrup or sauce, but they’re good with plain old maple syrup and a little butter (or smartbalance) =). Enjoy!
Flourless Oatmeal Blueberry Pancakes
1 cup old-fashioned oats
1/4 cup oat bran
1 tsp cinnamon
1 tsp baking powder
1/8 tsp salt
3/4 cup low-fat buttermilk
1 egg
2 tsp sugar
1 tsp vanilla extract
1/2 cup wild blueberries
1. Combine all ingredients except blueberries in blender and puree until smooth. Fold in blueberries.
2. Preheat non-stick skillet over medium heat. Scoop using a #20 scoop onto skillet. Flip once. Makes 8 pancakes.
Nutritional Info (per pancake): 77 calories; 1.7 g fat; 12.5 g carbohydrates; 2.0 g fiber; 3.2 g protein.
