Blueberry Scottish Oatmeal Pancakes

August 2, 2012

As much as I enjoy cooking, there are enough times where I simply do not feel like spending any amount of time or effort in the kitchen. So when my husband suggested we go out for dinner tonight, I was very tempted to agree. However, then I thought about how much effort is involved in getting three hungry children out of the house, and the bill that would be handed to us at the end of the meal, and decided against it. Besides, there was a gigantic basket of freshly picked blueberries (thanks, Mama!) on my kitchen counter, waiting to be eaten. Then I remembered the bag of Bob’s Red Mill Organic Scottish Oatmeal in my pantry with a recipe for Scottish Oatmeal Pancakes or Waffles on the back that I’ve been wanting to give a try. Who says you can’t have pancakes for dinner?!

Although my children can devour fresh blueberries by they bowl fulls, for some reason they do not like them in any baked goods, including pancakes. So for them I made a plain batch, which they LOVED. Every bite they took was accompanied with a heartfelt, “Mami, make these again!” My husband and I savoured the warm, juicy bursts of antioxidant goodness in every bite of our batch. I will be making these again very soon – maybe as soon as tomorrow’s breakfast!

(I’ll also be using some of these berries in my Flax & Bran Banana Chocolate Chip Muffins, replacing the 1/2 cup of chocolate chips with at least 1 cup blueberries.)

Blueberry Scottish Oatmeal Pancakes or Waffles

Ingredients:

1 1/4 cups whole wheat pastry flour (I used regular whole wheat flour)

3/4 scottish oatmeal* – UPDATE: IF YOU LIVE IN CANADA, THIS CAN BE PURCHASED AT SOBEYS!

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1 1/2 cups buttermilk

2 eggs, beaten

1/4 cup butter or margarine, melted (I used 1/3 cup grape seed oil, but canola oil would also be good)

fresh blueberries

Directions:

Mix flour, oatmeal, baking powder, salt and soda. Stir in buttermilk, eggs and butter until smooth. While this batter is best on the thicker side, stir in a little more buttermilk if the batter is too thick. (For waffles, just add 1 more egg and 1 tbsp of oil.) Gently fold in however many blueberries you would like!

* As per the packaging: “Oatmeal originated in Scotland centuries ago and was different from our modern rolled oats. A coarse meal was produced by slowly grinding the kernel between two large millstones. Bob’s Red Mill Organic Scottish Oatmeal is produced in the same old-fashioned way and contains all the health-giving nutrients of the best quality oats from which it was ground – the germ, the oil and the fiber.”

Do you go blueberry picking? What’s your favourite recipe using blueberries?

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One Response to “Blueberry Scottish Oatmeal Pancakes”

  1. inherchucks Says:

    Sounds like the perfect way to start your day 🙂


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