Blueberry-oat pancakes from Nutritious Delicious: Turbocharge Your Favorite Recipes with 50 Everyday Superfoods (page 52) by America's Test Kitchen

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Notes about this recipe

  • anya_sf on May 17, 2020

    I only had 3/4 cup oat flour, so I supplemented with 3/4 cup finely ground whole grain corn flour (not corn starch), which worked well. The pancakes were tender with a slight chew from the rolled oats. The flavor was slightly tangy and lightly sweet, great with blueberries and maple syrup. Cooked my usual size (about 4.5" in diameter), I got 12 pancakes.

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