Steel Cut Oat Blueberry Pancakes

Contender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob’ s Red Mill. High Fiber, Low Fat, Soy Free.

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Votes: 28
Rating: 2.36
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Servings 10people
Prep Time 5minutes
Cook Time 10minutes
Submitted By Jen Tidwell
Contender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob' s Red Mill. High Fiber, Low Fat, Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 28
Rating: 2.36
You:
Rate this recipe!
Servings 10people
Prep Time 5minutes
Cook Time 10minutes
Submitted By Jen Tidwell
Contender for the 2011 Spar for the Spurtle. This recipe was not tested by Bob' s Red Mill. High Fiber, Low Fat, Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a medium pot bring water to a boil and add steel cut oats and salt. Reduce heat to a low simmer and cook until oats are tender, about 10 minutes. Remove from heat and set aside.
  2. In a medium mixing bowl combine whole wheat pastry flour, baking powder and soda, egg, milk and yogurt. Mix until a batter is formed. Gently fold in blueberries and cooked oats.
  3. Using a griddle or non-stick skillet heated over medium and coated with cooking spray spoon one quarter cup of batter onto surface and cook until they begin to bubble and are slightly golden, about 2 - 3 minutes per side, working in batches if needed.
  4. Garnish each pancake with about one tablespooon agave nectar.



    Makes 10 pancakes.
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