Happy Saturday morning! Here’s a delicious pancake recipe for you! I was inspired by these pancakes my husband had while we were vacationing in St Simon’s Island with his family a few weekends ago. It seemed unusual to combine fluffy pancakes, toasted oats and blueberries but they ended up slightly sweet, chewy and downright delicious! So here’s my version of these pancakes:
For the Pancakes:
- 1 1/2 Cups AP Flour
- 2 teaspoons Baking Powder
- 2 Tablespoons Sugar
- 1/4 teaspoon salt
- 3 tablespoons SACO Buttermilk Powder
- 3/4 Cup Water (or you can use buttermilk if you are not using the SACO buttermilk powder)
- 2 eggs
- 3 Tablespoons unsalted butter, melted & cooled
- 2 teaspoons vanilla extract
For the Topping:
- 1/2 Cup Rolled Oats
- 2 teaspoons Cinnamon
- 1 teaspoon cardamom
- 1/2 Cup Blueberries (fresh or frozen)
To being, preheat your oven to 200F — this will keep the pancakes warm as you cook them. Next, combine the dry ingredients, including the SACO powder in a bowl.
Next, whisk your wet ingredients together and add into your dry ingredients. Whisk until just combined. Don’t over mix!
Set your batter off to the side, and in a small skillet, toast your oats and spices over med-low heat until the scent of spices fill the kitchen (about 3-5 minutes). Remove from heat and allow to cool.
Preheat your pancake griddle over low heat and grease with non-stick spray. Add 1/4 Cup of the pancake batter to the griddle, once its heated for a few minutes, and allow to cook for 1 minute. Top with toasted oats and blueberries. Cook another minute and then flip to cook for 2-3 minutes on the other side.
Once the pancakes are done, transfer to the warm oven and repeat the above steps until all pancakes are done.
Serve warm with your favorite syrup & enjoy!
Have a good weekend ya’ll!