Oat & Fruit Pancakes

In Entrees, In The Kitchen, Magazine, Recipes by RI Magazine

Serves 4

YOU’LL NEED
1 ½ cups rolled oats
2 large Granny Smith apples
2 large ripe bananas
2 large eggs
Cinnamon
1 tbsp vanilla extract
½ cup whole milk
3 tbsp butter
1 cup blueberries

MAKE IT
1. Grind oats into oat flour, using a coffee grinder or food processor. (You can also buy pre-packaged oat flour). Core the apples, leaving the skin on, and cut into large chunks.
2. Combine oat flour, apple chunks, bananas, eggs, 5-10 dashes cinnamon (depending on preference), vanilla, and milk in a blender. Slowly mix until fully blended. Do not overmix. The batter should be thick, not runny.
3. Melt butter over hot griddle. Ladle the mixture onto the griddle in 1/3-cup scoops. Push blueberries into the pancakes; flip once the edges are firm, cooking about 3-4 minutes per side.
4. Serve hot and top with real maple syrup if desired.

THE MACROS
CALORIES: 382
PROTEIN: 9 g
FAT: 14 g
CARBS: 58 g

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