Healthy Buttermilk Pancakes [Oatmeal Olive Oil Pancakes] With Homemade Blueberry Syrup
This ultimate healthy and easy oatmeal olive oil buttermilk pancake is perfectly fluffy with a delicious crispy outside and can be made dairy-free if desired.
Ingredients
- coconut oil and butter for the pan (just coconut oil if dairy-free)
Pancake Batter
- ¾ cup oats (quick or old fashioned)
- ⅔ cup whole wheat pastry flour
- ¼ teaspoon baking soda
- ⅓ cup all purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup buttermilk (or one cup almond milk/coconut milk with 1 tablespoon lemon juice)
- 3 tablespoon olive oil
- 2 tablespoon honey
- 1 egg lightly beaten
Homemade Blueberry Pancake Syrup
- 1 pint blueberries
- ¼ cup water
- 2 tablespoon honey
- 2 tablespoon freshly squeezed lemon juice
- 1.5 teaspoon balsamic vinegar
- ½ teaspoon salt
Instructions
Make the pancake batter:
- In a medium bowl combine oats, both flours, baking powder, baking soda, and salt. Stir well and set aside.
- In another medium bowl combine the olive oil, honey, lightly beaten egg, and buttermilk (or dairy-free alternative plus lemon juice). Stir well.
- Add the flour mixture to the buttermilk mixture. Stir until just combined.
- This particular batter will be on the thicker side. Let the batter rest at room temperature for 5-10 minutes. The batter will lighten up slightly as it sits which will give you a nice fluffy pancake.
Make the homemade blueberry syrup
- While the batter is resting, make the blueberry syrup.
- Add all of the ingredients for the blueberry sauce to a small sauce pan.
- Heat over medium heat until the liquid begins to simmer.
- Turn the heat down slightly and continue to simmer for an additional 2 minutes.
- Lightly mash the blueberries with a fork. Continue simmering for an additional 3 minutes or until the sauce thickens slightly.
- Turn off the heat and let the sauce sit for about 5 minutes to continue thickening.
Make the pancakes
- While the syrup sits and thickens, finish the pancakes.
- Add ¾ teaspoon coconut oil and 1/10 tablespoon butter (just an itty bitty sliver-omit if dairy-free) to a skillet that has been heating over medium heat and swirl to combine. The butter should sizzle when added to the pan. If it doesn’t sizzle, the pan is not hot enough (if it smokes heavily then it’s too hot).
- Add ¼-1/2 cup batter (depending on the size of the pancake you want) to the pan. The batter is thick so spread it out a bit. The batter should sizzle when it hits the pan. If it doesn't sizzle the pan is too cold and you won’t get that crispy edge that I love so much.
- Flip the pancake when there are a few bubbles on top and the bottom is a nice golden brown then continue to cook until baked through.
- Top with homemade blueberry syrup or toppings of choice.