Preheat a lightly oiled griddle over medium heat.
In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, buttermilk powder, and salt.
In a small bowl, mix oats and water. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
Pour batter about 1/4 cup at a time onto the prepared griddle. Cook until bubbly. Flip, and continue cooking until lightly browned.
These pancakes cook up more brown that a standard "buttermilk" pancake, so be prepared...
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|Serving Size: 1 Pancake (104g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 54 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 160.7mg||49 %|
|Sodium 142.8mg||5 %|
|Potassium 205.7mg||5 %|
|Total Carbohydrate 23.9g||7 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 20.9g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 185
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