Blueberry Oatmeal Pancakes with Almond Butter Syrup
 
Prep time
Cook time
Total time
 
A light and fluffy blueberry-almond pancake made with oats and white whole wheat flour and topped with a maple and almond butter syrup.
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 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
Instructions
  1. In a large bowl combine the oats and buttermilk. Allow to sit for 10 minutes.
  2. Whisk together water, almond butter, and 3 T maple syrup together until smooth. Set aside.
  3. In a small bowl combine flour, baking powder, baking soda, and salt.
  4. To the oat mixture add vanilla and almond extracts, egg and remaining T of maple syrup. Stir until well combined.
  5. Add the flour mixture and stir until just combined.
  6. Heat a griddle or nonstick pan over medium heat (325 to 350 on a griddle). Lightly grease with oil.
  7. Spoon batter onto griddle using a quarter cup measure. Sprinkle with blueberries and lightly press into the batter.
  8. Cook for 2-3 minutes on the first side until golden. Flip and cook the second side for 1-2 minutes until golden.
  9. 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.
  10. Serve with the maple-almond butter syrup.
Recipe by Gravel & Dine at https://gravelanddine.com/blueberry-oatmeal-pancakes-with-almond-butter-syrup/