Sunday morning, it’s the best day for breakfast of the week. Sleeping in and baking hearty pancakes with berry drizzled goodness on top was at the top of our short list of accomplishments today. I love making healthy pancakes, that don’t taste healthy. They fill you up, have great texture and flavor and won’t leave you starving an hour later when you are busy accomplishing other tasks for the day. Our favorite combination over here lately has been lemon and blueberries. I made muffins just yesterday including these two favorites as well. It’s a fantastic combo that brings a bit of bright fresh summer in these bleak cold winter days. These pancakes were adapted from The Flour Sack blog, I altered many things to make it perfect for our tastes. Enjoy!
Make 12 pancakes
Ingredients
1 cup Quick Cooking Oats
1/2 cup Orange Juice
3 tablespoons butter, melted and cooled slightly
1 1/4 cups fat-free milk
1 tablespoon unsulphered molasses
2 eggs, beaten
3/4 cup wheat flour
3/4 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon Kosher salt
Directions:
In a medium bowl combine oats and orange juice, let sit for 3 minutes. Meanwhile in another medium bowl sift together the flours, sugar, baking powder and salt. In your liquid measuring cup, slightly beat the eggs, add to small bowl with oats, stir to combine. Add melted butter, milk and molasses to the bowl egg/ oat mixture. Add the wet to the dry mixture, stir together gently until combined, the batter should be slightly thick with air bubbles popping at the surface.
Preheat oven to 250 and place a pie plate in the oven, this will keep your pancakes warm as you continue to cook them all.
Heat a 10″ pan over medium heat until water sizzles when splashed on the pan. Add a small amount of butter or cooking spray to the pan. Using a 1/4 cup measuring cup, mound batter in to the pan, 3 should fit nicely at this size. Let cook for 3-4 minutes until bubbles are forming at the top then flip and cook for 2-3 additional minutes. Then transfer to the pie plate in the oven and continue to cook the remaining batter.
Blueberry Lemon Maple Compote
Ingredients
1 cup frozen blueberries, divided
1/3 cup pure maple syrup
1/4 cup water
1 lemon, juiced and zest
Directions
In a small saucepan combine 1/2 cup blueberries, syrup, water, lemon juice and zest. Bring to a boil and let simmer for 8-10 minutes, to thicken.
Remove from heat and strain the mixture through a small mesh strainer over a liquid measuring cup. Press and mash berries into the strainer to extract all the juices. Add the remaining 1/2 cup berries to the syrup to combine. Serve over pancakes.
Urban Kitchen Blog 