Blueberry Pancakes (With Nutrition Breakdown)

Blueberry Pancakes

Serves: 4

Make: 16 pancakes

Serving Size: 4 pancakes

Ingredients:

Apple Cider Vinegar: 1 tbsp

2% Milk: 1 cup

Rolled Oats: 1 cup

2 Large Egg Whites

Baking Soda: 1 tsp
Vanilla: 1/2 tsp

Cinnamon: 1 tsp

Salt: 1/2 tsp

Blueberries: 1 cup

Cooking Spray

Steps:

1. Put Apple Cider Vinegar into measuring cup then fill to the the 1 cup line with 2% Milk to make buttermilk (you can use reduced-fat buttermilk but this it what I did).

2. Put the cup of Rolled Oats into a food processor to turn into oat flour.

3. Combine buttermilk, oat flour, egg whites, baking soda, vanilla, cinnamon, & salt into a large bowl. Whisk just until blended. Then stir in the blueberries. Let stand for 10 minutes.

4. Heat up your skillet to 325° & spray with cooking spray.

5. Once the batter has sat for ten minutes and the skillet it hot use an 1/8 cup measuring cup to create dollops onto the skillet. Flip once side is done. Also add cooking spray as needed.

6. Eat & enjoy!!
(Also if you have leftover they freeze really well!)

Optional:

I like to add 1 tbsp of Organic Agave Syrup to mine but it is not included in my nutritional break down of the Blueberry Pancakes so I have included it below:

(Brands I used: Heinz Apple Cider Vinegar. Golden Creme Reduced Fat Milk. Sprouts Farmers Market Rolled Oats from the bulk section. Golden Creme Eggs. Arm & Hammer Pure Baking Soda. Mexican Vanilla Totonac's Pure Vanilla. McCormick Ground Cinnamon. Hain Pure Foods Iodized Sea Salt. Driscoll's Blueberries. Pam Original Cooking Spray. Sprouts Farmers Market Organic Agave Syrup.)