Breakfast Fruit Pancakes Recipe
Servings: 4
Ingredients
- 3 c. Buttermilk
- 2 lrg Large eggs, beaten
- 1 3/4 c. All-purpose flour
- 3/4 c. Oatmeal, old fashioned
- 1 Tbsp. Granulated sugar
- 2 tsp Baking soda
- 1 dsh Salt
- 3 Tbsp. Vegetable oil
- 2/3 c. Pineapple, crushed
- 2/3 c. Blueberries
Directions
- The pineapple should be well liquid removed. The blueberries may be fresh or possibly frzn. Combine the Large eggs and buttermilk in a large bowl. Mix in the flour, oatmeal, sugar, baking soda and salt. Stir till just combined but the batter is not smooth. Stir in the vegetable oil, liquid removed pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on 1/2 c. of batter for each pancake. Cook till bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve.
- /FRUIT
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 489 | |
| Calories from Fat 140 | 29% |
| Total Fat 15.9g | 20% |
| Saturated Fat 2.8g | 11% |
| Trans Fat 0.26g | |
| Cholesterol 112mg | 37% |
| Sodium 898mg | 37% |
| Potassium 458mg | 13% |
| Total Carbs 69.49g | 19% |
| Dietary Fiber 3.8g | 13% |
| Sugars 16.15g | 11% |
| Protein 17.1g | 27% |
