Fluffy Blueberry-Oatmeal Pancakes
Meet your new favorite weekend breakfast.
Whole-wheat flour and oats offer a double dose of whole-grain goodness, which can boost anti-inflammatory compounds in the body. To further stave off UC-induced inflammation, wild blueberries offer double the antioxidants compared to conventional. Get the scoop on how we developed our UC Cooking Club recipes!
- ½ cup quick-cooking oats
- ¾ cup unsweetened cashew milk (or your non-dairy milk of choice)
- ¾ cup white whole-wheat flour
- 1 tsp. baking powder
- ½ tsp. ground cinnamon
- ¼ tsp. salt
- 1 large egg, whisked
- 4 Tbsp. pure maple syrup, divided
- 1 Tbsp. vegetable oil
- ½ tsp. vanilla extract
- ½ cup frozen wild blueberries, thawed, plus more for garnish
- Cooking spray
- 2 Tbsp. creamy almond butter
- Combine oats and cashew milk in a medium bowl; let stand 10 minutes.
- Meanwhile, combine flour, baking powder, cinnamon, and salt in a large bowl; stir with a whisk. Set aside.
- Add egg, 1 Tbsp. of the maple syrup, oil, and vanilla to oat mixture; stir to combine. Pour oat mixture into flour mixture; stir until just combined. Fold in blueberries.
- Heat a greased nonstick skillet or griddle over medium. While pan heats, combine remaining 3 Tbsp. maple syrup and almond butter in a small bowl. Add 1 Tbsp. hot water and stir with a whisk until smooth. Set aside.
- Serve a scant ¼ cup (scant = a little less than) pancake batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes. Flip and cook 1 to 2 minutes on other side. Serve with almond butter sauce and additional blueberries, if desired.