Whole-Grain Blueberry-Chai Buttermilk Pancakes

By Jamie Vespa

Whole-grain blueberry-chai buttermilk pancakes are wonderfully hearty, yet their texture still fluffy and light, and a delicious excuse to make every day pancake day.

Ingredients

• 1/2 cup quick-cooking oats
• 1 cup whole buttermilk
• 1 large egg
• 1 Tbsp. maple syrup
• 1 tsp. vanilla extract
• 3/4 cup white whole-wheat flour
• 1 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cardamom
• 1/4 tsp. allspice
• 1/4 tsp. ground ginger
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1 cup fresh blueberries
• Almond butter and maple syrup for serving (optional)
• Almond butter and maple syrup for serving (optional)

Instructions

1. 1

   Combine oats and buttermilk in a bowl; let stand 15 minutes. Stir in egg, maple syrup, and vanilla.

2. 2

   Place flour and next 7 ingredients (through kosher salt) in a bowl; stir to combine. Combine oat mixture with flour mixture; stir until just combined. Fold in blueberries.

3. 3

   Heat a large nonstick griddle or nonstick skillet over medium. Lightly coat with cooking spray or butter. Spoon a scant 1/3 cup batter per pancake onto hot griddle. Cook until tops are covered with bubbles and edges look dry and cooked, about 2 to 3 minutes; turn and cook 1 to 2 minutes on other side. Serve with almond butter and maple syrup, or toppings of choice.