Oatmeal Pancakes with Blueberry Compote 

Sep 20, 2022 | Breakfast

Oatmeal Pancakes with Blueberry Compote

These healthy pancakes are quick, easy and can be prepared ahead of time for a fast back-to-school breakfast! I enjoy adding sliced bananas, berries or applesauce to my pancakes.
Prep Time 10 mins
Course Breakfast
Servings 8 Pancakes
Calories 107 kcal

Ingredients
  

  • ¾ cup all-purpose or whole wheat flour
  • ½ cup quick cooking oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup Silk Oat Milk + 1 tbsp lemon juice or apple cider vinegar*
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil
  • 1 Greenway large Egg
  • Blueberry Compote
  • ½ cup Greenway Frozen Fruit
  • 1 teaspoon sugar
  • 1 ½ tablespoons lemon juice

Instructions
 

  • Place all ingredients in a food processor and process until smooth.
  • Heat a lightly greased griddle or frying pan over medium high heat. Pour ¼ cup batter onto griddle for each pancake, brown on both sides.
  • Serve warm.
  • To prepare compote, place frozen berries in a saucepan over medium heat, add sugar and lemon juice, simmer for about 8 minutes. Serve at room temperature.
  • *This is a recipe for Buttermilk which can easily be prepared by combining any milk product with an acid like lemon juice or apple cider vinegar.
  • Make-ahead tip: Cooked pancakes can be stored in the refrigerator in a sealed freezer bag for up to two-days and one-month in the freezer. Defrost in the refrigerator overnight or in the microwave. Can be reheated in a 350°F oven for

Notes

Nutrition Information for 1 pancake:
107 calories; 13g carbohydrate; 5g fat; 3g protein; 1g fiber
Keyword healthy recipes

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