Ingredients
- 1. One and a half cups of white whole-wheat flour
- 2. Half a cup of quick-cooking oatmeal
- 3. Two tablespoons of baking powder
- 4. One and a half cups of either vanilla or plain soymilk
- 5. Four eggs
- 6. Two tablespoons of packed brown sugar
- 7. Two tablespoons of soybean oil (sometimes labeled as "vegetable oil")
- 8. Four cups of fresh blueberries, split into portions
Step 1
In a medium bowl, mix together flour, oatmeal, and baking powder. In a large bowl, whisk together soymilk, eggs, brown sugar, and soybean oil until well combined. Gently incorporate the flour mixture into the soymilk mixture until just mixed. Then, fold in 2 cups of fresh berries for a burst of flavor.
Step 2
Preheat a large skillet over medium heat and lightly brush it with soybean oil. Pour 1/4 cup of the batter into the hot skillet and cook until bubbles start to form and burst. Flip the pancake and continue cooking for 1 to 2 minutes until golden brown. Repeat this process with the remaining batter.
Step 3
Serve the pancakes with the extra berries and a drizzle of maple syrup for added sweetness, if desired. This delightful breakfast treat is sure to please your taste buds and energize you for the day ahead.
Extra Tips & Suggestions
- 1. Keep your berries fresh : Store your berries in a shallow container lined with a paper towel to absorb excess moisture and prevent them from becoming soggy.
- 2. Organize with flair : Use mason jars to store your dry pancake mix, creating a visually appealing and organized pantry display.
