Blueberry Banana Oatmeal Pancakes

Blueberry Banana Oatmeal Pancakes

Blueberry Banana Oatmeal Pancakes

It’s the Fourth of July and what better way to start out this awesome holiday than with hearty, healthy pancakes.  Our family created this flavorful pancake, sort of by accident, last year on the Fourth of July.  So in honor of that day, we’re going to make them again, for you!  Start with a good whole grain pancake mix (you could use pre-made Krusteaz pancake mix), but I found this one here at Mel’s Kitchen Cafe which is full of healthy ingredients that beats the pre-made mixes, hands down . . . Can you feel the guilt?  Mel’s recipe makes a lot and stores in your refrigerator or freezer for weeks so you’ll always have this on hand when time is limited.

We love adding mashed bananas to the mix along with the buttermilk, and then plop fresh blueberries right on top of the poured pancake.  Top with your favorite yogurt, sliced strawberries, cinnamon-sugar and agave nectar for the perfect “red, white and blue” patriotic pancake.  YUM!!

Because it is Grilling Week, why not grill these pancakes right on the grill?  I use the heavy cast iron griddle from our camping supplies and put it right on the grill.  It’s a little tricky to control the heat, but it works great.  Have a wonderful Fourth of July!

Blueberry Banana Oatmeal Pancakes

Total Time: 30 minutes

Yield: 8 servings

  • Blueberry Banana Oatmeal Pancakes
  • 2 cups pancake mix
  • 1-2 cups buttermilk (depending on how thick you want your batter)
  • 2 eggs
  • 2 bananas, mashed
  • 1 cup fresh blueberries
  • 1 cup Greek yogurt, like strawberry, vanilla or coconut
  • 1 cup sliced fresh strawberries
  • 1/4 cup agave nectar
  • 1/4 cup cinnamon-sugar
  • Pancake Mix
  • 3 1/2 cups rolled oats, ground in blender or food processor
  • 5 cups whole wheat pastry flour (Bob's Red Mill is a good brand)
  • 3 Tbsp sugar
  • 3 Tbsp baking powder
  • 1 Tbsp salt
  • 1 Tbsp baking soda
  • 1 cup canola oil
  1. Prepare the grill. Place heavy cast iron griddle on grill to pre-heat.
  2. Whisk together 1 cup of pancake mix, buttermilk, egg and mashed banana. (Make the batter thin at first because the oats soak up the liquid.)
  3. Brush hot griddle with a little oil. Pour the batter onto the greased griddle. Arrange a few blueberries on top of each pancake.
  4. When the edges look dry and bubbles come to the surface and don’t break, flip the pancake over to finish cooking on the second side.
  5. Top with a dollop of yogurt, strawberries, cinnamon-sugar and agave nectar.
  6. For the pancake mix: Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct.
  7. Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
http://insidekarenskitchen.com/blueberry-banana-oatmeal-pancakes/

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