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 vegetarian but also packed with wholesome ingredients that will fuel your day. In just 20 minutes, you can whip up a batch that serves five, making it an ideal choice for family gatherings or weekend get-togethers with friends.

Imagine fluffy pancakes made with quick-cooking oats and a hint of vanilla, complemented by a warm, sweet topping of mixed berries. The combination of flavors and textures is simply irresistible! The use of reduced-fat baking mix and fat-free milk ensures that you can indulge without the guilt, while the blueberry syrup adds a delightful sweetness that ties everything together.

Whether you’re a seasoned chef or a kitchen novice, this recipe is straightforward and fun to make. The pancakes are golden brown and perfectly fluffy, while the berry topping bursts with freshness and color. Serve them up with a drizzle of syrup, and you have a breakfast that not only looks stunning but tastes incredible too. Treat yourself and your loved ones to this delightful morning meal that’s sure to become a favorite!

Ingredients

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

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 375F.
  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%