Whole-grain blueberry-chai buttermilk pancakes are wonderfully hearty, yet their texture is still fluffy and light. They're a delicious excuse to make every day pancake day.
- ½ cup quick-cooking oats
- 1 cup whole buttermilk
- 1 large egg
- 1 Tbsp. maple syrup
- 1 tsp. vanilla extract
- ¾ cup white whole-wheat flour
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. ground cardamom
- ¼ tsp. allspice
- ¼ tsp. ground ginger
- ¼ tsp. baking soda
- ¼ tsp. kosher salt
- 1 cup fresh blueberries
- Almond butter and maple syrup for serving (optional)
- Combine oats and buttermilk in a bowl; let stand 15 minutes. Stir in egg, maple syrup, and vanilla.
- Place flour and next 7 ingredients (through kosher salt) in a bowl; stir to combine. Combine oat mixture with flour mixture; stir until just combined. Fold in blueberries.
- Heat a large nonstick griddle or nonstick skillet over medium. Lightly coat with cooking spray or butter. Spoon a scant ⅓ cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side. Serve with almond butter and maple syrup, or toppings of choice.
Serving size: 3 small pancakes Calories: 290 Fat: 6 gm Saturated fat: 2 gm Carbohydrates: 45 gm Sugar: 13 gm Sodium: 376 mg Fiber: 7 gm Protein: 11 gm
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and on her blog, Dishing Out Health.