Sweet, wholesome, blueberry pancakes topped with a chunky blueberry sauce. Packed with flavor and mouthwatering goodness, these Oat Flour Blueberry Pancakes are such a great guiltless treat!
It has been quite a busy, but amazing two weeks as a family of FIVE! We are so in love with Charlie! He is seriously the best and easiest baby ever. William and James are fascinated with him and are the greatest big brothers! William has been a super helper lately, and James is our little helper in training. We are so thankful for all of our blessings. I don’t think Andrew or I could ever have imagined a better experience of having our third baby. I’m so happy to say that we are thriving and doing better than we ever imagined with a new born and two other little ones. We even had a date night in on Friday night and made our own sushi to celebrate Charlie turning two weeks old, and me getting a more than positive report from my doctor at my two week post baby check up! YUM!!!
Friday’s sushi night was such a hit, we even decided to do it again last night as an early Father’s Day celebration. It’s amazing how much better I got at perfecting my sushi rolling technique the second night. Sushi making was a huge success and a lot of fun, and I will definitely be posting about it soon!
This morning we continued to celebrate Father’s Day with a tall stack of these mouthwatering Oat Flour Blueberry Pancakes. What a great way to start out a bright sunny day. I don’t know what it is about blueberries. (I especially love the huge bag of Wyman’s Fresh Frozen Wild Blueberries I got from Costco the other day. If you can find this brand, I definitely recommend it.) All the sweetness and healthiness rolled into each little berry make for the perfect pancake mix. These pancakes were the perfect way to kick off a special day. With happy hearts and full tummies, we sent Andrew back to bed for a little extra sleep. (And after just having a baby two weeks ago, and with two other little ones, sleep is a gift that any daddy would love). 🙂
Happy Father’s Day to my Dad and Father-in-law! We love you so much!
Happy Father’s Day to my best friend, amazing husband, and the most incredible Daddy to our wonderful boys! You are totally awesome! Thank you for working so hard for our family, and for all of your unconditional love and support. (And thanks for changing ALL of the diapers in the last two weeks and doing so much around here while I healed!) You are the BEST! We love you SO much!
If you’re looking for the perfect way to wake up Dad or anyone you love one morning, consider making these Oat Flour Blueberry Pancakes, and starting the day with a heaping plate of blueberry pancake goodness.
- 3 cups oat flour
- 4 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon cinnamon
- 8 large egg whites (1 cup whites)
- 2 cups skim milk
- 3/4 cup plain, fat-free Greek yogurt
- 1/4 cup natural applesauce
- 2 tablespoons agave
- 1 tablespoon canola oil
- 1 teaspoon fresh lemon juice
- 2 1/2 teaspoons vanilla extract
- 3 cups wild blueberries (thawed and drained if frozen)
- 3 cups wild blueberries
- 1/2 cup natural apple sauce
- 1/4 cup water
- 2 teaspoons fresh lemon juice
- In a large mixing bowl, stir together the oat flour, baking powder, salt and cinnamon, and set aside.
- In a medium bowl, add the egg whites, milk, yogurt, applesauce, agave, oil, lemon juice and vanilla extract and whisk together.
- Make a well in the center of the dry ingredients, and add the wet ingredients to the dry ingredients and whisk together until just combined. Fold in blueberries. Allow batter to sit out for about 20-30 minutes until thickened.
- While batter is sitting, combine blueberries, applesauce, water and lemon juice in a medium sauce pan and stir. Heat over medium heat until just bubbling, then allow sauce to simmer for about 30 minutes until thick. Keep warm.
- Heat a large grill pan or griddle over medium heat, and lightly coat with cooking spray or oil. After batter has been sitting, stir again before cooking. When pan is hot, ladle about 1/4 cup (or just a little less) of batter for each pancake. Cook on one side for about 3-4 minutes or until little bubbles appear. Flip over and cook on that side for another 2-3 minutes or until golden brown. Serve pancakes with warm blueberry sauce.
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