It’s Saturday morning pancake time! You all know how I love a fun breakfast on weekends, so this weekend I decided to go with some classic blueberry pancakes. The only problem with pancakes is they aren’t filling and don’t stick with me for long before I’m hungry again. So, this time I decided to use a whole wheat pancake batter and add hearty oats for sustenance.
For the batter, I used Aunt Jemima’s Whole Wheat pancake mix. I know what you are thinking, “When did Aunt Jemima get all fancy?” I had no idea they made a whole wheat mix, but they do and it’s really good! Check out the ingredients below.
I just followed the directions on the box, but added about a 1/2 cup of rolled oats and a little extra water (so that the oats wouldn’t dry out the batter). I melted a tab of butter in a hot skilled and poured the batter into the skillet to form perfect little pancakes. I added a handful of blueberries to each pancake, then flipped each cake to cook on the other side. Serve these up with pure maple syrup, fruit jam or fruit compote. These pancakes cook up light , fluffy and filling. I love Saturday morning breakfast!
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