Blueberry Oatmeal Pancakes

I love oatmeal.

Excuse me, I am OBSESSED with oatmeal.

Heck, I pretty much have it every day of the week in one way or another (not on purpose). Hot oatmeal, overnight oats, yogurt and granola are all my easy go-to breakfasts. In Asheville, I tried granola in pancakes, so I'm surprised it hadn't crossed my mind to try just oatmeal. Doesn't it sound like a grand idea?! Two breakfast foods in one. If only I had had bacon on hand too...oatmeal bacon pancakes? Woah, baby.



These were easy to throw together (no major surprises there). And they were also delicious. The oatmeal made the pancakes denser than normal buttermilk pancakes...and we all know that I'm a cakey-over-fluffy pancake lover. The texture of the actual oats, in addition to the blueberries, was pretty awesome too. I think that this is actually my favorite recipe so far (gasp!).


Hope you enjoy them as much as I did :)

Blueberry Oatmeal Pancakes

Taken from Closet Cooking

Servings: 8 pancakes

1/2 cup white whole wheat flour

1/2 cup rolled oats, ground in a food processor or blender

1 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons brown sugar

1 cup buttermilk

1 egg

2 tablespoons ground flaxseed combined with 1/3 cup warm water (original recipe called for 1 ripe banana)

1 tablespoons butter, melted

1/2 cup blueberries

• Preheat pan over medium heat. Combine flour, oats, baking soda, salt, and sugar in a medium bowl.

• In a separate bowl, mix together buttermilk, egg, butter, and ground flaxseed mixture. Add dry ingredients to wet ingredients and stir until just combined. Add blueberries.

• Pour 1/4 cup of batter onto pan and flip when top begins to bubble and bottom is brown. Flip and cook for about 1-2 minutes longer, or until brown.