Blueberry Walnut Oatmeal Pancakes With Vanilla Maple Glaze

1. 1

   For the pancakes:

2. 2

   Pour the oats into a medium bowl and stir together with the buttermilk. Let this sit in the refrigerator for at least 1 hour, or overnight if you can, to let the oats soften in the buttermilk.

3. 3

   When ready to prepare the pancakes ... In a large bowl, beat the eggs and egg whites for 2 minutes until they are light and a little frothy. Add the milk, vanilla, sugar and molasses to the eggs and mix together for a minute.

4. 4

   Whisk the flour, baking powder, baking soda and salt into the egg mixture. Pour the oat and buttermilk mix into the egg and flour mix and gently stir.

5. 5

   Dump the blueberries and walnuts into the batter and fold them in gently, so you don't burst any berries. Stir in the oil.

6. 6

   Heat a griddle or large skillet over medium-high heat. Scoop 1/3 cup of batter for each pancake onto the hot griddle and cook 2-3 minutes on each side or until they're golden brown. Remove the finished pancakes from the griddle while you finish with the remaining batter.

7. 7

   Serve warm with butter and vanilla maple glaze.

8. 8

   For the glaze:

9. 9

   In a medium bowl, mix the maple syrup and powdered sugar together. Stir in the vanilla bean paste and a splash of milk, if the glaze is too thick to drizzle off the end of a spoon. Add more milk if you want it a little thinner or add another spoonful of powdered sugar to thicken it up until you have the texture you want.

10. 10

    Drizzle over your pancakes before serving.

* Per serving · 4 servings · Values may vary.