Easy Oatmeal Pancakes with Mixed Berry Topping

Vegetarian
Health score
8%
Easy Oatmeal Pancakes with Mixed Berry Topping
20 min.
5
216kcal

Suggestions


Start your day on a delicious note with our Easy Oatmeal Pancakes topped with a vibrant mixed berry sauce! Perfect for a cozy morning meal or a delightful brunch, these pancakes are not only quick to prepare but also packed with wholesome ingredients that will keep you energized throughout the day.

Imagine fluffy pancakes made with quick-cooking oats, providing a hearty texture and a boost of fiber. The addition of brown sugar and vanilla adds a touch of sweetness, while the fat-free milk keeps them light and airy. But the real star of the show is the mixed berry topping, made from frozen unsweetened berries and drizzled with blueberry syrup. This colorful and fruity sauce not only enhances the flavor but also brings a refreshing burst of antioxidants to your plate.

With just 20 minutes of prep time, you can whip up a batch that serves five, making it an ideal choice for family gatherings or weekend get-togethers with friends. Each serving is a guilt-free indulgence at only 216 calories, allowing you to enjoy a satisfying breakfast without compromising your health goals. So, gather your ingredients and get ready to impress your loved ones with these delightful pancakes that are sure to become a breakfast favorite!

Ingredients

  • 1.3 cups berries mixed unsweetened frozen (from 14-oz bag)
  • 0.5 cup blueberries 
  • 0.8 cup oats 
  • tablespoon brown sugar packed
  • cup skim milk fat-free (skim)
  • 0.5 teaspoon vanilla 
  •  eggs 
  • cup baking mix all-purpose reduced-fat

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. In 2-quart saucepan, cook topping ingredients over medium heat, stirring occasionally, until berries are thawed and mixture is warm.
  2. Remove from heat; set aside.
  3. In medium bowl, mix oats, brown sugar, milk and vanilla; set aside.
  4. Heat 12-inch nonstick skillet or griddle over medium-high heat, or heat to 375°F.
  5. Add egg and baking mix to oat mixture; stir just until all ingredients are moistened.
  6. For each pancake, pour scant 1/4 cup batter into hot skillet; cook 1 to 1 1/2 minutes or until bubbly. Turn; cook 1 minute longer or until browned.
  7. Serve pancakes with topping.

Nutrition Facts

Calories216kcal
Protein12.16%
Fat23.46%
Carbs64.38%

Properties

Glycemic Index
27.65
Glycemic Load
6.16
Inflammation Score
-5
Nutrition Score
10.18478259833%

Flavonoids

Cyanidin
2.94mg
Petunidin
11.7mg
Delphinidin
13.61mg
Malvidin
29.24mg
Pelargonidin
0.01mg
Peonidin
3.18mg
Catechin
0.78mg
Epigallocatechin
0.1mg
Epicatechin
0.09mg
Luteolin
0.73mg
Kaempferol
0.67mg
Myricetin
0.87mg
Quercetin
2.93mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:215.56kcal
10.78%
Fat:5.7g
8.78%
Saturated Fat:1.41g
8.82%
Carbohydrates:35.22g
11.74%
Net Carbohydrates:32.17g
11.7%
Sugar:12.6g
14%
Cholesterol:34.69mg
11.56%
Sodium:340.43mg
14.8%
Alcohol:0.14g
100%
Alcohol %:0.12%
100%
Protein:6.65g
13.3%
Manganese:0.72mg
35.88%
Phosphorus:272.12mg
27.21%
Vitamin B1:0.25mg
16.84%
Vitamin B2:0.24mg
14.39%
Selenium:9.7µg
13.86%
Calcium:124.31mg
12.43%
Magnesium:48.86mg
12.22%
Fiber:3.05g
12.19%
Folate:42.63µg
10.66%
Vitamin K:11.19µg
10.65%
Iron:1.51mg
8.4%
Vitamin B3:1.52mg
7.61%
Vitamin B12:0.46µg
7.6%
Vitamin B5:0.68mg
6.78%
Zinc:0.92mg
6.13%
Potassium:212.74mg
6.08%
Copper:0.11mg
5.6%
Vitamin B6:0.11mg
5.27%
Vitamin D:0.71µg
4.77%
Vitamin A:174.26IU
3.49%
Vitamin E:0.48mg
3.19%
Vitamin C:2.48mg
3%