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–+ servings

Oat Pancakes with Blueberry Compote

Print Recipe
Course Breakfast
Keyword healthy breakfast, easy breakfast, kids breakfast, blueberries, pancake, pancake mix, oats
Cook Time 20 minutes
Servings 4
Calories 510

Ingredients

OAT PANCAKES INGREDIENTS

  • 2 cups oat or regular flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 Tbsp. flax meal
  • 1 1/2 - 2 cups skim or low fat milk
  • 2 Tbsp. apple cider or white vinegar
  • 2 Tbsp. canola oil

BLUEBERRY COMPOTE INGREDIENTS

  • 3 cups blueberries (fresh or frozen)
  • 1 cup water
  • 1/4 cup sugar
  • 1 1/2 Tbsp. cornstarch (dissolved into 3 Tbsp. water)
  • 1/2 tsp. vanilla

Instructions

OAT PANCAKE DIRECTIONS

  • In a medium bowl, mix flour, baking powder, baking soda and flax meal.
  • Whisk milk, vinegar and oil into dry ingredients. Add a bit more milk if mixture is too thick.
  • Allow batter to sit for at least 10 minutes.
  • Heat a non-stick sauté pan over medium-high heat.
  • Ladle batter onto pan and cook until most bubbles break on surface of the pancake. Flip and 2 – 3 minutes or until pancake continue to cook for is golden brown.

BLUEBERRY COMPOTE DIRECTIONS

  • Place half of the blueberries in a small saucepan. Add water and sugar. Cook on medium-high until mixture comes to a low boil and blueberries begin to break apart.
  • Add dissolved cornstarch. Bring mixture to a boil. Then, simmer on low heat for 2 – 3 minutes or until sauce reaches desired consistency. Stir in water if mixture gets too thick.
  • Remove from heat. Add remaining blueberries and stir gently.
  • Serve warm or cold.

Video

Notes

Use this as a tasty and lighter alternative to syrup on your favorite pancakes and waffles!

Nutrition

Calories: 510kcal | Carbohydrates: 89g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 4mg | Sodium: 641mg | Potassium: 360mg | Fiber: 6g | Sugar: 28g | Vitamin A: 233IU | Vitamin C: 11mg | Calcium: 294mg | Iron: 4mg