Pancakes

with

Blueber

ries

Nutritious and incredibly healthy, these blueberry oatmeal

hotcakes are made with whole-wheat flour so it’s low in fat

and very tasty. Many people get put off with whole-wheat

flour because it often produces dry and tough results. In

this recipe, the oats help keep the pancakes light and fluffy

while the blueberries add moisture. The milk, eggs and

baking soda also help to keep the flapjacks airy and

sumptuous. Make this for a divinely inspired breakfast and

top with honey for a really healthy treat. Sweet and moist

blueberry flapcake are enough to flavor the pancakes that

you don’t even need to spread them with butter.

Learn how to cook

blueberry pancake here.

Use a large whisk to mix

the batter and be mindful

not to over mix. It should

be a bit thick and irregular

with some holes on the

surface. The dry

ingredients are first mixed

in a bowl and the wet

elements, namely the milk

and the eggs are whipped

in a separate bowl and step by step added to the flour mix. The

blueberries are added last since they are quite sensitive and should be

managed with softness. Fold in the blueberries until they are well

distributed in the batter.

Use a large cast iron pan or griddle when making the oatmeal flapcake

for even heat distribution. Cook the pancakes over medium heat. Spray

the pan with nonstick oil or you can use butter to obtain crisp and buttery

bounds. Place the batter in the pan when the oil is hot enough but not

sizzling. You know the pan is hot enough when you splash drips of water

into it and it sizzles. Turn the flapjack only once. When the top of the

batter begins to bubble, flip the flapjack to cook the other side and cook

until the bottom is golden brown, which should take about five minutes.

Learn more about pancakes