Oatmeal Blueberry Pancakes

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These are a neat way to get heart healthy fiber in your diet.  My son and husband love oatmeal but I could care less for it.  I forced myself to eat it during my first pregnancy which might be why my son loves it so much, but I just can’t seem to get past the texture.

I find blending oats in to dessert type foods means there’s a 100% chance of me consuming it!!  Here is my recipe for fluffy pancakes that deliver amazing taste and huge health benefits!

1 2/3 cups all-purpose flour

2/3 cup old-fashioned rolled oats

2 tablespoons sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup plain Greek yogurt (or regular yogurt if you don’t have Greek on hand.)

1 cup milk (any variety)

4 tablespoons unsalted butter melted

2 large eggs

1 cup blueberries

Top with butter and your choice of syrup or honey.

In a large bowl, mix together your dry ingredients (flour, oats, sugar, baking powder, baking soda, salt).  I threw in some generous dashes of cinnamon.  In another bowl whisk together yogurt, milk, melted butter, and eggs.

Pour the wet mixture over the dry ingredients and stir until everything is moist.

Add blueberries and gently toss to combine.

Use ghee to coat the pan.  Scoop 1/3 cup batter for each pancake. Cook until underside is nicely browned, about 2 minutes. I cook it slower, they’re a little different than regular pancakes, much thicker. Flip and cook pancakes on the other side, about 1-2 minutes longer.

Just remember the thicker you lay it down the longer it will have to cook so the lower you’ll want to set the temp.  I found at a medium heat, it took a few minutes on each side.  They don’t bubble like traditional pancakes so just watch to see that the edges are done before flipping.

These turn out fluffy and delicious.  My 5 year old gobbled them up!

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