Oatmeal Blueberry Pancakes

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  • Ingredients
    1/2 cup old-fashioned oatmeal
    1/2 tsp. ground cinnamon
    1 tsp. chia seeds
    1/2 tsp. vanilla extract
    2 large EGGS
    2 tsp. coconut oil
    1 cup fresh blueberries

    Yields: 2 servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 204

    Total fat: 10 g
    Saturated fat: 6 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 2 g

    Cholesterol: 186 mg
    Sodium: 74 mg
    Carbohydrates: 19 g
    Protein: 8 g
    Fiber: 4 g
    Sugar: 8 g
    Vitamin A: 82 mcg
    Vitamin D: 1 mcg
    Folate: 28 mcg
    Calcium: 53 mg
    Iron: 2 mg
    Potassium: 125 mg
    Choline: 151 mg

    This recipe is an excellent source of choline and a good source of fiber, iron and protein.


  1. COMBINE oatmeal, cinnamon, chia seeds, vanilla and EGGS in a bowl.

  2. HEAT  2 tsp. coconut oil in skillet on medium heat. POUR 1/4 cup batter for each pancake into skillet.

  3. COOK for 1-2 minutes or until golden brown on bottom. SPRINKLE 1/4 cup of blueberries onto each pancake.

  4. FLIP pancakes and COOK 1-2 minutes or until golden brown on bottom.

  5. SERVE with remaining blueberries.

Insider Info

Make extra pancakes for later by doubling or tripling the recipe and freezing. Once pancakes have cooled lay them on a parchment-lined baking sheet. Place sheet in freezer for 1 hour. Once frozen, remove them from the baking sheet and place inside a freezer safe bag or container. Pancakes will last up to 2 months in the freezer.

Optional to serve with maple syrup.