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Buttermilk Blueberry Oat Flour Pancakes

Buttermilk Blueberry Oat Flour Pancakes
  • Prep 30 min
  • Total 30 min
  • Servings 5
For a delightful and easy breakfast, look no further than our gluten-free buttermilk blueberry pancakes. With toasted walnuts, fresh blueberries and sweet syrup, this combination makes breakfast extra special.
Updated April 27, 2021

Ingredients

Syrup

  • 1 1/2 cups fresh blueberries
  • 1/2 cup pure maple syrup
  • 2 teaspoons cornstarch
  • 1 tablespoon water

Pancakes

  • 1 2/3 cups Gold Medal™ Gluten Free Oat Flour
  • 1 tablespoon sugar
  • 1 teaspoon gluten-free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, slightly beaten
  • 1 1/3 cups buttermilk
  • 2 tablespoons butter, melted
  • 3/4 cup chopped, toasted walnuts
  • 2/3 cup fresh blueberries

Steps

  • 1
    In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
  • 2
    In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
  • 3
    Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
  • 4
    For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
  • 5
    Serve pancakes with warm blueberry syrup.

  • For the best results for these oat flour blueberry pancakes, it’s important to measure your oat flour correctly. Make sure you stir the flour before measuring, to lighten it. Then spoon the flour into the measuring cup, and level it off by sweeping the straight side of a knife across the top of the measuring cup.
  • The batter of these gluten-free blueberry pancakes may thicken slightly as it sits, so it might be necessary to stir in a tablespoon or two more buttermilk to bring the batter back to the right consistency.
  • We prefer the flavor and texture of fresh blueberries in this recipe. If your blueberries don’t have a vibrant flavor in the syrup, try adding a teaspoon of lemon juice to brighten it up.
  • Real maple syrup has a more intense flavor than maple-flavored syrup, that is not overwhelmed by the fresh blueberries.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Facts

Serving Size: 2 Pancakes and About 1/4 Cup Syrup
Calories
470
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
460mg
19%
Potassium
440mg
12%
Total Carbohydrate
60g
20%
Dietary Fiber
5g
23%
Sugars
32g
Protein
11g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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