I love breakfast. Unfortunately, I just don’t make it very often. Yes, I eat breakfast every day but most days that consists of a bowl of oatmeal at my desk. Occasionally, I indulge with a scone (usually raspberry lemon) or bacon, egg and cheese croissant breakfast sandwich at Allie’s – usually on days when it’s rainy or too cold to walk outside from the bus to the office. But at home, I just don’t make big breakfasts often – either we’re too busy, I haven’t planned ahead, or who knows what. So it sure feels like a treat when I do make something. I love breakfasts that can be made with pantry staples too – which for me is pretty much the base for these Blueberry Oatmeal Almond Pancakes!
I got the inspiration and base recipe for these pancakes in the March 2017 edition of Cooking Light. They promised fluffy multi-grain pancakes (from white whole wheat flour and oatmeal) and instead of super sweet syrup, a maple, almond butter syrup. Needless to say I was intrigued. But I wanted to change it up – since we were using almond butter in the syrup, I immediately thought of adding some almond flavor to the pancakes themselves – and adding blueberries. Blueberry and almond, now there is a natural flavor combination for you!
Here’s what you need:
In a large bowl, combine old-fashioned oats and buttermilk. Let stand for 10 minutes while you prep the rest of the ingredients.
Prepare the maple-almond butter ‘syrup’ by whisking together warm water, almond butter, and a splash of maple syrup.
In a separate bowl combine flour (I used white whole wheat), baking powder, baking soda, and salt.
About 10 minutes should have passed by now. To the oat mixture add an egg, vanilla and almond extracts, and maple syrup. Stir well to combine. I didn’t beat the egg before adding, so I just lightly beat it with the whisk as I started to combine everything.
Add the flour mixture.
Mix just until combined (I forgot to take a picture at this stage – but you’ll get a look at the batter coming up on the griddle).
Heat a nonstick skillet or griddle over medium heat. I set my griddle to 325 degrees. Grease the griddle lightly with oil (I like to rub it on with a paper towel so I don’t get too much – just fold it several times to protect those fingers or use tongs).
Drop batter on prepared griddle using a quarter cup measure. Sprinkle blueberries on top.
I like to use my finger to gently push the berries down into the dough. This way when you flip them they won’t hit the griddle directly which can result in sticking.
Cook for about 2 to 3 minutes on the first side and then flip. Cook another 1-2 minutes on the second side until golden.
Keep them warm in a 200 degree oven on a baking sheet lined with foil until you finish all the batches.
Serve with a drizzle of the maple-almond butter syrup.
- ⅔ c old fashioned oats
- 1⅓ c buttermilk
- ½ c warm water
- ½ c almond butter
- 4 T grade B maple syrup, divided
- ¾ c white whole wheat flour
- 2 t baking powder
- ¼ t baking soda
- ¼ t kosher salt
- ½ t vanilla extract
- ½ t almond extract
- 1 egg, lightly beaten
- 1 c blueberries
- In a large bowl combine the oats and buttermilk. Allow to sit for 10 minutes.
- Whisk together water, almond butter, and 3 T maple syrup together until smooth. Set aside.
- In a small bowl combine flour, baking powder, baking soda, and salt.
- To the oat mixture add vanilla and almond extracts, egg and remaining T of maple syrup. Stir until well combined.
- Add the flour mixture and stir until just combined.
- Heat a griddle or nonstick pan over medium heat (325 to 350 on a griddle). Lightly grease with oil.
- Spoon batter onto griddle using a quarter cup measure. Sprinkle with blueberries and lightly press into the batter.
- Cook for 2-3 minutes on the first side until golden. Flip and cook the second side for 1-2 minutes until golden.
- Hold cooked pancakes on a foil lined baking sheet in a warm oven while you make additional batches. The size of your griddle or pan will determine how many batches to make.
- Serve with the maple-almond butter syrup.