Blueberry Buttermilk Oat Flour Pancakes and Buttermilk Syrup
We always have these pancakes on repeat, once you try the you'll know why! Makes about 15 pancakes.
Ready in: 30minutes
1 1/4cups (150g)oat flour*
1 1/4cups (175g)all-purpose flour
2 1/2tspbaking powder
1 1/2cupsblueberries(fresh or frozen)
Preheat a non-stick griddle over medium heat. In a small mixing bowl, whisk together oat flour, all-purpose flour, sugar, baking powder, baking soda and salt. In a large mixing bowl combine buttermilk, milk, eggs and melted butter. Stir in dry ingredients (mixture should by slightly lumpy, don't over-mix). Pour 1/4 cup mixture onto buttered preheated griddle then drop about 10 -12 blueberries onto pancake. Flip pancake when bubbles start to appear on surface and bottom is golden. Cook opposite side until golden. Repeat process with remaining batter. Serve pancakes warm topped with vanilla cream syrup, your favorite maple syrup and butter, or berry syrup and whipped cream.
*Oat flour can be purchased in the health food section of most super-markets.
Melt butter in a large saucepan over medium heat. Stir in sugar and buttermilk. Cook, stirring frequently, until mixture begins to gently boil and sugar has dissolved. Remove from heat and stir in baking soda and vanilla, whisk for about 10 seconds (it will begin to foam). Serve warm. Syrup can be stored in refrigerator up to one week and reheated before serving.