I remember my dad making Aunt Jemima pancakes every Sunday morning. To this day, I still love my buttermilk pancakes drizzled with maple syrup. I am always trying to recreate recipes to make them healthier. To these pancakes I added some rolled oats and blueberries for some extra fibre, antioxidants, and deliciousness.
I am lucky, my little Miss E loves to help make pancakes as much as she loves to eat them. I think I spend just as much time telling her not to eat the flour and oats than making the actual pancakes. I ‘ll turn my head for one second and I catch this little grin with her hand in the flour or oats. So funny, she is such a “ham”. Thankfully, she understands not to eat raw eggs or as she calls them “rotten” eggs. I have this vision of her telling her daycare buddies her mama says not to eat “rotten” eggs in the pancake batter. I love this age, I think I say that about every age but this little munchkin has me laughing daily.
These pancakes turned out perfect the first time, fluffy and delicious. Miss E had 2 servings for breakfast and dinner, plus veggies I promise. Miss Q liked them too, she had blueberries all over her and the highchair. These pancakes are a regular Sunday morning breakfast in our household.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 cups of whole wheat flour
- 1/2 cup large flake oats
- 2 TBSP sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- 1/2 tsp vanilla extract
- 2 eggs
- 1 1/2 cups of buttermilk
- 3 TBSP melted butter
- ). Melt butter and cool slightly
- ). Combine dry ingredients in a large bowl, gently mix ingredients
- ). In a separate bowl, beat eggs and add buttermilk, vanilla, and cooled butter
- ). Combine wet ingredients with dry ingredients, do not over mix. Gently fold in blueberries.
- ). Heat griddle or pan with vegetable spray over medium heat, pour pancakes and flip when bubbles appear, approximately 2-3 minutes.
- ). Drizzle with maple syrup .
I hope you enjoy these pancakes as much as we did!!!