Oat-Grain Blueberry Pancakes
Oat grain flour can be hard to track down - Bob's Redmill makes it and I usually find it at Whole Foods.
Source: The Biggest Loser Original Cookbook
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp vanilla extract
- 1 large egg white lightly beaten
- non-stick cooking spray
- 1/2 cup whole-grain oat flour
- 1/2 cup reduced-fat buttermilk
- 1/2 cup fresh or frozen blueberries not thawed, if using frozen
- Carbohydrate 27.0819325 g
- Cholesterol 4.536 mg
- Fat 4.256405 g
- Fiber 3.08775001847744 g
- Protein 8.52528 g
- Saturated Fat 1.2225385 g
- Serving Size 1 1 Serving (143g)
- Sodium 397.12025 mg
- Sugar 23.9941824815226 g
- Trans Fat 0.5544065 g
- Calories 180 calories
Heat up an electric frying pan or griddle until it is very hot and spray with cooking spray. In mixing bowl, combine oat flour, baking soda and salt and mix well. Add lightly beaten egg white, buttermilk and vanilla extract and stir to combine. Mix in blueberries. Pour onto griddle in 1/8 cup measures and allow the edges to firm up. These will not bubble like regular pancakes, you will want to flip them when the edges become opaque. Cook time will be approx 2 minutes per side. Serve with sugar-free or calorie free (Walden Farms makes a good one) pancake syrup.
