Flaxey, Nutty, Oatey Blueberry Pancakes – a delicious recipe with All-purpose, Oats, White Sugar, Baking Powder, Meal, Walnuts. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Combine all dry ingredients (flour through walnuts) in a medium bowl. Whisk in milk and olive oil until just combined. Gently fold in blueberries.", "Heat a large non-stick skillet over medium heat. Drop 1/4 cups of batter onto the skillet, leaving space between each pancake and allow to cook until bubbles form on the top. Gently flip with a thin spatula, and cook on the other side for 3-5 minutes, or until golden brown. Transfer pancakes to a plate and cover with a towel to keep warm. Repeat making pancakes until batter is gone.", "Serve with your favorite toppings!", "Nutrition Info per two 5-6"" pancakes: 327 calories, 15 g fat, 11 g protein, 35 g carbohydrates, 5 g fiber"]
645
kcal
Calories
46
g
Fat
49
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups All-purpose Flour, 1/3 cups Rolled Oats, 1 Tablespoon White Sugar, 2 teaspoons Baking Powder, and more.
Yes, Flaxey, Nutty, Oatey Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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