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Oatmeal Blueberry Pancakes

Recipes / Oatmeal Blueberry Pancakes

Oatmeal Blueberry Pancakes

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Ingredients & Directions

Nutritional Info

Ingredients & Directions

Directions

COMBINE oatmeal, cinnamon, chia seeds, vanilla and eggs in a bowl.
HEAT 2 tsp. coconut oil in skillet on medium heat. POUR 1/4 cup batter for each pancake into skillet.
COOK for 1-2 minutes or until golden brown on bottom. SPRINKLE 1/4 cup of blueberries onto each pancake.
FLIP pancakes and COOK 1-2 minutes or until golden brown on bottom.
SERVE with remaining blueberries.

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

tips

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.

This recipe is an excellent source of choline and protein.

Nutritional Info

per SERVING: 1/2 of recipe
Calories	257
Total fat	12 g
Saturated fat	6 g
Polyunsaturated fat	2 g
Monounsaturated fat	2 g
Cholesterol	186 mg
Sodium	72 mg
Carbohydrates	27 g
Fiber	5 g
Sugar	8 g
Protein	11 g
Vitamin A	82 mcg
Vitamin D	1 mcg
Folate	29 mcg
Choline	151 mg
Calcium	60 mg
Iron	2 mg
Potassium	137 mg

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