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Buttermilk Blueberry Oat Flour Pancakes

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Betty Crocker Kitchens
Updated Apr 27, 2021
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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.

Buttermilk Blueberry Oat Flour Pancakes

  • Prep Time 30 min
  • Total 30 min
  • Servings 5
  • Ingredients 14
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    5
    Serve pancakes with warm blueberry syrup.

Nutrition

470 Calories
21g Total Fat
11g Protein
60g Total Carbohydrate
32g Sugars

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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