Delicious Steel Cut Oat Blueberry Pancakes

Pancakes are as “American” as hot-dogs, apple pie, and mom. There is just something about a stack of hotcakes right off the griddle. In my house, as a kid, it was one of the most requested foods on the breakfast menu. Even today, years later I still love pancakes. But if I am trying to lose weight, and lower my blood pressure can I still eat flap-jacks? Yes, you can! Enjoy this DASH Diet recipe this weekend with the family.

Ingredients:

• 1-1/2 cups water
• ½ cup steel cut oats
• 1/8 teaspoon sea salt
• 1 cup whole wheat flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 egg
• 1 cup milk
• ½ cup Greek yogurt, vanilla flavor
• 1 cup frozen blueberries
• ½ cup + 2 tablespoons agave nectar

Directions:

1. In a medium pot bring water to a boil and add steel cut oats and salt. Reduce heat to a low simmer and cook until oats are tender about 10 minutes. Remove from heat and set aside.

2. In a medium mixing bowl combine whole wheat pastry flour, baking powder, and soda, egg, milk, and yogurt. Mix until a batter is formed. Gently fold in blueberries and cooked oats.

3. Heat griddle or non-stick skillet heated over medium and coat with cooking spray. Spoon a one-quarter cup of batter onto surface and cook until pancakes begin to bubble and are slightly golden, about 2 – 3 minutes per side, working in batches if needed.

4. Garnish each pancake with about one tablespoon agave nectar.

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