Pancakes for breakfast may seem like a high calorie treat but this recipe for blueberry pancakes made with oats, blueberries and almond butter, are nutritional and will keep you going all morning long.
Crack the egg and and add the milk to a bowl and wisk vigiourously until light and frothy.
Add oats to your coffee grinder or food processor and process uintil it turns itnto a flour. 10-30 secounds.
Add the oats, cinnamon and baking powder and to the egg mixture and just stir until combined. Batter should be runny.
Start heating your pot for the blueberries and the skillet for the pancakes to medium.
Add the bluberries and a little water to your pot.
Take a look at your pancake batter. It probably has become thick and sticky. If it has, then add a little more milk so that the batter is just pourable.
Split the batter on the skillet to make two pancakes. Alternatively, make the pancakes one at a time if you are not comfortable with flipping. Let the pancake sit until you can start to see the edge of the pancake start to cook or until you can easily slip the spatula under the pancake. Flip and cook until done.
Keep an eye on the blueberries while cooking the pancakes. Add more water when needed to create a nice sauce with the juice that is rendered from the blueberries. Add the maple syrup and the cinnamon and stir to combine.
Plating: Add finished pancakes imeediately to your small plate and top with almond butter and blueberry topping.