
Oatmeal Blueberry Pancakes

COMBINEÂ oatmeal, cinnamon, chia seeds, vanilla and eggs in a bowl.
HEAT Â 2 tsp. coconut oil in skillet on medium heat. POURÂ 1/4 cup batter for each pancake into skillet.
COOK for 1-2 minutes or until golden brown on bottom. SPRINKLE 1/4Â 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 |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.