These pancakes are a delightful and healthy breakfast option, combining the goodness of oats and blueberries with a hint of cinnamon.
Combine the milk and oats in a mixing bowl and let them sit for a few minutes to soften.
Letting the oats soak in milk helps them soften, making the batter smoother.
Add the egg, applesauce, and pumpkin puree to the oat mixture and whisk until well combined.
Ensure the wet ingredients are well mixed for a uniform batter.
In a separate bowl, mix the flours, sweetener, baking powder, salt, and cinnamon.
Sifting the dry ingredients can help avoid lumps in the batter.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the blueberries.
Do not overmix the batter to keep the pancakes fluffy.
Heat a griddle over medium heat and lightly grease it. Pour batter onto the griddle to form pancakes.
Use a ladle to pour consistent amounts of batter for evenly sized pancakes.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
Wait for the bubbles to appear before flipping for perfectly cooked pancakes.
Serve the pancakes warm with your favorite toppings, such as maple syrup or yogurt.
Garnish with extra blueberries or a sprinkle of cinnamon for a beautiful presentation.
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