Beth Armour, Co-President over at Cream Hill Estates, sent out a friendly little back-to-school email to the Celiac Listserv advertising her company's gluten free oats. I agree that with the cooler days of September, a warm bowl of oatmeal would make for a tasty breakfast. Even more tastier? Blueberry pancakes made with oat flour.
I had to let Beth know how much I love the oat flour, so I sent her an email back and not only did she send me a sweet response, she even tweeted about me! Be sure to follow her @creamhill
Loving to cook and being an avid fan of the tv show, The Biggest Loser, naturally I would have their cookbooks! The first Biggest Loser Cookbook has a recipe for blueberry pancakes created by Chef Devin Alexander. It already is gluten free in that it uses oat flour! No alterations needed!
I whipped up a batch with my new box of certified gluten free oat flour this past weekend. Only difference: I did not have buttermilk so I used fat free milk and I ran out of vanilla extract so I used almond extract. Um...blueberry ALMOND pancakes?! All I have to say is watch out, IHOP!
Here's the recipe. It's also listed on the Prevention website for easier printing.
Better Blueberry Pancakes
Makes 2 (4-pancake) servings
1/2 cup reduced-fat buttermilk
1/2 cup whole-grain oat flour
1 large egg white, lightly beaten
1/2 teaspoon baking soda
1/4 teaspoon vanilla extract
1/4 teaspoon salt
I Can’t Believe It’s Not Butter! spray
1/2 cup fresh or frozen (not thawed) blueberries
Sugar-free, low-calorie pancake syrup (optional)
100% fruit orange marmalade spread (optional)
Preheat the oven to 200°F.
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.
Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray. Return the pan to the heat.
Pour the batter in 1/8-cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make 8 pancakes total.
Place 4 pancakes on each of 2 serving plates. Serve your blueberry pancakes immediately with I Can’t Believe It’s Not Butter! spray, syrup, and/or fruit spread, if desired.
Nutrition at a Glance
Per serving: 140 calories, 8 g protein, 20 g carbohydrates, 3 g fat (less than 1 g saturated), 5 mg cholesterol, 3 g fiber, 687 mg sodium
Recipe excerpted from The Biggest Loser Cookbook (Rodale, 2006).