Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze
Makes: 6-8 servings
Blueberry Walnut Oatmeal Pancakes
1 cup old fashioned oats
1 cup buttermilk
2 egg whites
1/3 cup milk
1 tsp vanilla extract
2 tbsp sugar
1 tsp molasses
1 cup flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups blueberries, chopped
3/4 cup walmuts
2 tbsp Walnut Oil
1.Pour the oats into a medium bowl and stir together with the buttermilk. Let this sit for at least 1 hour or overnight, if you can, to let the oats soften in the buttermilk.
2.In a large bowl, beat the eggs and egg whites for 2 minutes until they are light and a little frothy.
3.Add the milk, vanilla, sugar, and molasses to the eggs and mix together for a minute.
4.Whisk the flour, baking powder, baking soda, and salt into the egg mixture.
5.Pour the oat and buttermilk mix into the egg and flour mix and gently stir.
6.Dump the blueberries and walnuts into the batter and fold them in gently, so you don’t burst any berries.
7.Stir in the oil.
8.Heat a griddle or large skillet over medium-high heat.
9.Scoop 1/3 cup of batter for each pancake and cook 2-3 minutes on each side or until they’re golden brown.
10.Serve warm with butter and vanilla maple glaze
Vanilla Maple Glaze
Makes: about 1 cup
- ½ cup maple syrup
- 1 cup powdered sugar
- 1 tsp vanilla extract or add 1 tsp Vinesation Maple Balsamic for a more robust Maple Flavor
- Splash of milk
- In a medium bowl, mix the maple syrup and powdered sugar together.
- Stir in the vanilla bean paste and a splash of milk, if the glaze is too thick to drizzle off the end of a spoon. Add more milk if you want it a little thinner or another spoonful of powdered sugar to thicken it up until you have the texture you want.
- Drizzle over your pancakes before serving.