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HEALTHY RECIPES | Breakfast | Oat Pancakes with Blueberry Compote

Oat Pancakes with Blueberry Compote
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DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard


Ingredients

  • OAT PANCAKES INGREDIENTS
  • 2 cups oat or regular flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tbsp. flax meal
  • 1 1/2 - 2 cups skim or low fat milk
  • 2 tbsp. apple cider or white vinegar
  • 2 tbsp. canola oil
  • BLUEBERRY COMPOTE INGREDIENTS
  • 3 cups blueberries (fresh or frozen)
  • 1 cup water
  • 1/4 cup sugar
  • 1 1/2 tbsp. cornstarch, dissolved into 3 tbsp. water
  • 1/2 tsp. vanilla

Instructions

OAT PANCAKE DIRECTIONS

1. In a medium bowl, mix flour, baking powder, baking soda and flax meal.
2. Whisk milk, vinegar and oil into dry ingredients. Add a bit more milk if mixture is too thick.
3. Allow batter to sit for at least 10 minutes.
4. Heat a non-stick sauté pan over medium-high heat.

5.  Ladle batter onto pan and cook until most bubbles break on surface of the pancake. Flip and 2 – 3 minutes or until pancake continue to cook for is golden brown.

BLUEBERRY COMPOTE DIRECTIONS

  1. Place half of the blueberries in a small saucepan. Add water and sugar. Cook on medium-high until mixture comes to a low boil and blueberries begin to break apart.
  2. Add dissolved cornstarch. Bring mixture to a boil. Then, simmer on low heat for 2 – 3 minutes or until sauce reaches desired consistency. Stir in water if mixture gets too thick.
  3. Remove from heat. Add remaining blueberries and stir gently.
  4. Serve warm or cold.

 

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