Steel Cut Oat Blueberry Pancakes

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.
Servings
10 servings
Prep time
5 minutes
Cook time
10 minutes
Passive time
n/a

Ingredients

  • 1-1/2 cups Water
  • 1/2 cup Steel Cut Oats or Organic Steel Cut Oats
  • 1/8 tsp Sea Salt
  • 1 cup Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 Egg
  • 1 cup Milk
  • 1/2 cup Greek Yogurt vanilla flavor
  • 1 cup Frozen Blueberries
  • 1/2 cup Agave Nectar +2 tbsp

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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