Orangy Blueberry Oatmeal Pancakes

Orangy Blueberry Oatmeal Pancakes

Are you hungry?  Well even if you’re not, when you sink your teeth into these Orangy Oatmeal Blueberry Pancakes you’ll immediately act as if you are!

As you know, I love Bountiful Baskets, and this week, luscious blueberries were on the selection.  Well, now, that’s a no-brainer, so quite a few showed up at our house.  Since our stuff arrives on Friday afternoon, can you guess what is going to appear on Saturday’s breakfast table?  Oh, yes!

But first, let’s just pause and consider our mountains of delectable blueberries.  Look at those beauties!  Eat them plain, in a bowl with cream, in a jam, in a coffee cake, in a pie, in a cheesecake…you name it!  They just fit in wherever they are needed!  But, I nearly forgot, we’re talking about pancakes today, aren’t we?

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I’m one of those cooks that rarely makes anything the same twice, so this fine Saturday morning, I began my usual pancake ritual of tossing things into my Kitchen Aid mixer’s bowl and soon this fabulous-looking batter was screaming, “You should have written this down, you dummy!”  (This is a bad habit I must break…..)  I scooped some onto my griddle and ran for a piece of paper….and my camera. 

Let me insert this tidbit here–while I made ours gluten-free, I have no reason to believe that you can’t substitute in regular wheat flour for the flours I used and they will still be delicious and amazing.  And, I will note this in the recipe.  So, you really have no reason to not make these, you see?

Just look at those puppies, puffing up and doing their thing.  It’s so beautiful!

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Just in case you might possibly freak out that this recipe is basically “untested”, take a look.  Do you think it cares?  I don’t know of anyone who would have a problem exclaiming a wholehearted, “YES!” to this fluffy creation, embracing a juicy blueberry, and holding promises of many more within its mouth-watering depths.

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So, let’s just get on with it!

I threw some sausages in the frypan, and as the smells began to fill the kitchen so did my family members!  Amazing!  These things are magic!  Soon, we were piling steaming hotcakes on our plates, smearing with butter and drizzling with real maple syrup.  Oh.  My.  Goodness.

Just look!  Bits of butter melting…..swimming in the tiny rivulets of REAL maple syrup.  Aren’t they just stunning?  They’ll taste just as amazing too!  

Now, while we’re at this crossroads, let me bring something up here:  let’s not insult these beauties with flavored corn syrup, okay folks?  And, did you notice my use of the adjective “tiny”?  Please don’t drown these culinary delights in oceans of syrup either, leaving pools of syrup when your plate is “empty”.  I beg of you, don’t do it!  I will share a secret:  If you have to pour jugs of syrup on a pancake, suffocating its own flavors in disgusting amounts of sugary liquid you…well…. that pancake is not worth eating in the first place.  The end.

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I love watching butter melt…..there, it’s gone!  Well, not really gone, just transformed into its more delicious form, right?

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Go ahead!  Take a bite!  Taste the tangy hint of orange, the burst of juicy blueberries, the hint of maplely goodness, feel the softness melt in your mouth….what a way to start a day! 

 

Orangy Blueberry Oatmeal Pancakes
Serves 6
A hint of orange, lots of juicy blueberries, and delectable fluff in this amazing pancake. Make some, you'll be glad you did.
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Ingredients
  1. 3 eggs
  2. 2 cups buttermilk
  3. 2 cups quick-cooking oatmeal (NOT instant)
  4. 1/4 cup orange juice concentrate
  5. 1/4 cup sour cream
  6. 1/4 cup melted coconut oil, OR canola oil, OR melted butter
  7. 1 tsp vanilla
  8. 1/2 cup GF all-purpose flour, OR whole wheat flour, OR white flour
  9. 2 tablespoons coconut flour (may be omitted, but replace with flour of your choice)
  10. 2 tsp baking powder
  11. 1 tsp baking soda
  12. 2 cups fresh blueberries, tossed with 2 tablespoons flour of your choice
Instructions
  1. Preheat griddle.
  2. In large mixing bowl, beat eggs.
  3. Add quick oats, buttermilk, OJ concentrate, sour cream, coconut oil, and vanilla. Mix well.
  4. Add flour, coconut flour, baking powder and soda. Mix just until blended.
  5. Fold in blueberries that have been tossed with flour.
  6. Fry on medium hot griddle.
  7. Serve with butter and real maple syrup.
  8. Chow!
Notes
  1. Depending on what variety of flour you choose, you may need to adjust the amount as needed, or add more buttermilk.
  2. Yes, the wee bit of sour cream (full fat) makes a difference!
The Jolly Rancher Cooks http://thejollyranchercooks.com/

 

1 Comment

  1. Karen

    Looks delicious! You come real close to making me want to cook.

    Reply

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