Yeah, yeah, yeah. I burned these pancakes. Can we move along now? This is what happens when *I* am in charge of making the pancakes for breakfast. Usually it’s my ever-so-patient husband who takes care of making sure the pan is set at the right temperature so that the outside is golden even after the inside is cooked. I’m waaaaaay too impatient for that. I blast ‘em with heat and then realize too late that the outside is charring and the inside is still soupy. There’s a reason I haven’t traded my husband in for a newer model. Okay, so there are lots of reasons, but his ability to make perfect pancakes is certainly one of them. 
Despite the fact that the pancakes in the above picture are obviously overcooked, let me tell you how satisfying these were for breakfast. Unlike my usual blueberry pancakes, these felt healthy. (Well, they felt healthy until I topped them with a slab of butter and a hefty dollop of whipped cream. ) With all those oats and whole wheat flour, I was full after only one pancake. And don’t fear; these aren’t healthy in the “gosh, these pancakes are as dense as bricks” sense. I wouldn’t do that to you, I promise.
Blueberries and lemon are a classic combination. I think you’ll like their flavors in these pancakes. It tastes like summer no matter what time of year you serve them!
From The Novice Chef Blog
Ingredients
Instructions
- Preheat oven to 200 degrees.
- In a large food processor, add flour and oats and pulse until oats are ground. Then, add everything else except the blueberries and pulse until all ingredients are pureed and well combined.
- Heat a non-stick skillet to medium heat. Using a 1/4 cup scoop, pour batter on to skillet and add 8-10 blueberries on top of each pancake. Once you start to see little bubbles form, flip and continue to cook until pancake is browned on each side. Place pancake on an oven safe dish and place in oven to keep warm. Continue until you have used all the pancake batter.
- To freeze: Allow to cool completely and then transfer to a ziploc bag and freeze – reheat in toaster oven or microwave.
6 responses so far ↓
1 Russell at Chasing Delicious // Sep 18, 2011 at 10:28 am
Burned or not that shot is gorgeous! The recipe looks super yummy too.
2 Jesica @ Pencil Kitchen // Sep 18, 2011 at 8:41 pm
HAHA… I love pancakes, I could have them everyday, but i’m bad at them, really just bad at them. Whats your husband’s model..? 5690? 6600? :p
3 Nicole@HeatOvenTo350 // Sep 19, 2011 at 8:41 am
You make me laugh. Especially because I thought, “Why did you choose to photograph the burnt ones close up? Why not use the non-burnt pancakes that you surely got once you turned the heat in your pan down?” Eyes scroll up to the stack of pancakes in the back of the picture. I see. You weren’t lyin’ about being impatient.
Good thing you’re keeping your husband around a little longer. Despite the extra color, the pancakes still look incredible. I love lemon with blueberry.
4 natalie (the sweets life) // Sep 19, 2011 at 2:16 pm
burnt or not, these sound wonderful!!
5 Natalie // Sep 20, 2011 at 6:48 am
These look great !
6 zerrin // Sep 20, 2011 at 11:30 am
Before reading the post, I thought you added some chocolate powder or something to have that dark brown color. LOL! I love them anyway. I’m intrigued by lemon addition. Must try it!
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