Food Chronicles: Healthy Pancakes

Who doesn’t love pancakes? They were always that special food my mother used to make on Saturday or Sunday mornings .. or any special morning. When I was little she would make the pancakes into shapes: Mickey Mouse (or Minny), elephants (yes she was THAT good) or even dinosaurs!

I found this recipe via Pinterest and had to share. Since I’m trying to be more health conscious I thought this recipe would be perfect to recreate my mother’s pancake mornings (minus the shape making).

BUTTERMILK AND BLUEBERRY PANCAKES

Ingredients

Serves:  Prep:  15min |Cook: 35min |Total: 50min
pancakes

Directions

1. In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
3. Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes. Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the maple syrup over the pancakes.
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