Oatmeal-Blueberry-Pecan Buttermilk Pancakes

Name: Oatmeal-Blueberry-Pecan Buttermilk Pancakes
Yield: Serves 4-6
Ingredients: 1¾ cups buttermilk; ¼ cup freshly squeezed organic orange juice; 2 cups rolled organic oats; ¼ cup chopped pecans; Almond oil or other high-heat-tolerant oil for brushing the griddle pan; ¼ teaspoon cardamom; 1 cup blueberries; ¾-1 cup pure maple syrup; 1 tablespoon organic turbinado sugar; 2 teaspoons finely grated orange zest, from about 1 organic orange; 2 organic eggs, lightly beaten; ½ cup organic whole wheat flour; 1 teaspoon baking soda; ¼ teaspoon cinnamon; 1 teaspoon baking powder

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

Is there anything more pleasant than having the free time (sometimes you just have to make the time) to enjoy a cooked breakfast of pancakes and pure maple syrup? These pancakes are rich in fiber, complex carbohydrates, protein, vitamins, minerals, and antioxidants—and they are incredibly delicious.

Ingredients

2 cups rolled organic oats
1¾ cups buttermilk
¼ cup

Breakfast
Vegetarian

Method

In a bowl, combine the oats, buttermilk, and orange juice. Set aside for about 15 minutes until the oats soften. Add the eggs and melted spread, and beat with a spoon for about 30 seconds until well combined. Add the flour, sugar, orange zest, baking powder, baking soda, cinnamon, and cardamom. Stir well to mix until the dry ingredients are fully incorporated. Gently fol