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: Gravel & Dine
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
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.
Recipe by Gravel & Dine at https://gravelanddine.com/blueberry-oatmeal-pancakes-with-almond-butter-syrup/