1/3 cup quick-cooking oats
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. dark brown sugar
1/4 tsp. salt
2 cups non-fat or low-fat buttermilk
2 large eggs
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 cup frozen blueberries, defrosted and drained
Canola oil cooking spray
Fresh blueberries, blueberry syrup or warm honey for accompaniment
bowl, lightly mix together dry ingredients until well combined. In
blender place buttermilk, eggs, melted butter and vanilla. Blend
on low speed until smooth and well mixed.
ingredients to blender in 2 to 3 batches, blending on low speed
just until mixed. Pour into wide pitcher or measuring cup and stir
in blueberries to blend.
griddle or heavy large skillet with oil spray and heat over medium
heat until hot.
pour batter, a little at a time, to make individual pancakes.
(Stir batter occasionally to prevent berries from settling to
bottom.) Turn when tops are covered with tiny bubbles and
underside is golden brown, about 3 minutes per side. As each
pancake is cooked, transfer to warm platter and keep warm until
all are cooked.
with fresh blueberries, blueberry syrup, or warm honey, if
desired. Makes 20 pancakes or 5 servings.
Sodium Alert: Not recommended for those on
sodium-restricted meal plans.