Miami City Ballet Principal Tricia Albertson's Whole Wheat Blueberry Oatmeal Pancakes Recipe

November 28, 2001

You might not have heard, but today’s a holiday: It’s national pancake day! To celebrate, we’re sharing Miami City Ballet principal Tricia Albertson’s recipe for whole wheat blueberry oatmeal pancakes. “I love this recipe because it sustains me through morning class and rehearsals,” she says. “I get high-density carbohydrates, protein, omega-3s, antioxidants—and a little bit of sugar that makes it all taste great.”

Whole Wheat Blueberry Oatmeal Pancakes

1/2 cup rolled oats

1/2 cup low-fat milk

1 cup whole wheat flour

1/2 cup unbleached all-purpose flour

2 tsps baking powder

1 tsp baking soda

1 tbsp sugar

1/4 tsp salt

2 large eggs

1 1/2 cups plain or vanilla yogurt

1 tsp vanilla extract

3 tbsps olive oil

1 cup blueberries

1. Combine milk and oats in a bowl; set aside.

2. Sift together the flours, baking powder, baking soda, sugar and salt.

3. In another bowl, whisk the eggs. Then whisk in the yogurt, followed by the vanilla extract and oil.

4. Add the flour mix to the wet ingredients and whisk together. (Don’t overbeat; a few lumps are okay.) Fold in the oats and milk. Let sit for an hour, or refrigerate overnight.

5. Drop three to four tablespoons onto a hot griddle for each pancake, topping with six or seven blueberries. Cook two to three minutes, until bubbles begin to break through. Flip and cook for about 30 to 60 seconds, or until nicely browned.

6. Serve hot with a little butter and real maple syrup.

Yield: One dozen pancakes