
Oatmeal Blueberry Pancakes

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.
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
|
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.
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 |