Ingredients
Oats, rolled, whole | 1 pound |
Milk, low-fat | 3½ cups |
Eggs, large | 10 eggs |
Vanilla extract | 2 tablespoons |
Oil, canola | ¼ cup |
Flour, all-purpose | 13¼ ounces |
Baking powder | 3 tablespoons |
Sugar, white | ¼ cup |
Salt, kosher | 1 teaspoon |
Wild blueberries, frozen | 1¾ pounds |
Wild Blueberries Sauce
Wild blueberries | 1¾ pounds |
Orange juice | 3 cups |
Sugar, brown | ¼ cup |
Vanilla extract | 2 tablespoons |
Cornstarch | ¼ cup |
Water | ¼ cup |
Instructions
- Preheat oven to 350 °F.
- Soak oats in the milk for 10 to 20 minutes.
- Add eggs, oil, and vanilla extract to the soaked oats. Whisk until combined.
- In a separate bowl, combine flour, baking powder, sugar, and salt in a bowl. Whisk to mix thoroughly.
- Add flour mixture to wet mixture and stir gently until combined.
- Spray a full-sized sheet pan with pan spray. Add parchment to the sheet pan and press down to adhere it sheet pan. Spray the parchment.
- Add pancake mix to the pan.
- Evenly scatter frozen wild blueberries on top of pancake.
- Bake for 20-25 minutes until done.
- Let rest for 5-10 minutes.
- For a full-sized sheet tray cut 6 by 8 for 48 pancakes.
Wild Blueberries Sauce
- Combine wild blueberries, orange juice, brown sugar, and vanilla extract in a pot. Bring to a boil.
- In a small container dissolve cornstarch in water. Add cornstarch slurry to the wild blueberry sauce. Boil for 2 minutes until thickened.
- Serve ¼ cup (# 16 scoop or a 2 fl. oz. ladle) with warm pancakes
Recipe Notes
1 serving = 2 pancakes and ¼ cup sauce.