How To Make Blueberry Buttermilk Oat Flour Pancakes and Buttermilk Syrup
These pancakes are leaner because we are using oat flour instead of regular flour but nonetheless filling. The buttermilk syrup and blueberries make it extra delicious.
- 1 ¼ cups oat flour
- 1 ¼ cups all-purpose flour
- 2 ½ tsp.baking powder
- 1tsp.Baking Soda
- ½ tsp.salt
- ¾ cup milk
- 1 ½ cupsblueberriesfresh or frozen
- ½ cup salted butter
- 1cupgranulated sugar
- ½ cuplow-fat buttermilk
- ½ tsp.baking soda
- 1tsp.vanilla extract
Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
In a large mixing bowl combine buttermilk, milk, eggs, and melted butter. Stir in dry ingredients.
Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 to 12 blueberries onto the pancake.
Flip pancake when bubbles start to appear on surface and bottom is golden.
Cook the opposite side until golden. Repeat process with remaining batter.
Serve pancakes warm topped with vanilla cream syrup, your favorite maple syrup, and butter, or berry syrup and whipped cream.
Melt butter in a large saucepan over medium heat. Stir in sugar and buttermilk.
Cook, stirring frequently until mixture begins to gently boil and sugar has dissolved.
Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds. Serve warm.
The syrup can be stored in the refrigerator up to one week and reheated before serving.
- Calories: 2013.82kcal
- Fat: 196.95g
- Saturated Fat: 123.78g
- Trans Fat: 7.50g
- Monounsaturated Fat: 51.12g
- Polyunsaturated Fat: 7.87g
- Carbohydrates: 49.29g
- Fiber: 0.81g
- Sugar: 39.77g
- Protein: 21.05g
- Cholesterol: 545.81mg
- Sodium: 3469.02mg
- Calcium: 696.07mg
- Potassium: 835.34mg
- Iron: 1.02mg
- Vitamin A: 1723.04µg
- Vitamin C: 3.58mg
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