Oatmeal and Berry Pancakes
These delicious pancakes are full of yumminess and goodness. They are moist in the inside, and slightly crispy on the outside. Berries give you some juicy explosion in every bite. They are perfect for breakfast.
Ingredients
| 2 | cups |
rolled oats
|
|
| 1 ¾ | cups |
milk, low-fat
|
|
| ¼ | cup |
orange juice
|
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
butter, unsalted
melted |
|
| 2 | tablespoons |
olive oil
or canola oil |
|
| ½ | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
turbinado sugar
or sugar |
* |
| 2 | teaspoons |
orange zest
freshly grated |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
cardamom seeds
ground |
* |
| 1 ½ | cups |
berries
fresh or frozen |
* |
| ¼ | cup |
walnuts
chopped |
|
| 1 | x |
butter
or oil for frying |
* |
| 1 | x |
maple syrup
for serving |
* |
Directions
In a large bowl, mix together the oats, milk and orange juice until well combined.
Set aside for about 15 minutes until the oats soften.
In a small bowl, add the eggs, butter, and oil, whisk until well blended.
Pour the mixture into the oats mixture.
In the same small bowl, whisk together the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom.
Add the flour mixture to the oats-egg mixture, stir with a wooden spoon until well combined and no dry spot is left.
Stir in the berries and walnuts.
Heat a griddle pan or a large nonstick skillet over medium heat.
Add about 1 teaspoon of butter or oil on cooking each batch, brush it to cover the pan evenly.
Pour the batter in ¼ cupfuls onto the heated griddle or pan.
Cook until golden brown, 2 to 4 minutes on each side.
Put the cooked pancakes on a baking sheet in a 200 degrees F oven to keep warm while you cook the remaining pancakes.
Serve with maple syrup drizzled on top.
Nutrition Facts
Serving Size 264g (9.3 oz)
