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Blueberry Oat Pancakes

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Blueberry Oat Pancakes
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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Top these hearty pancakes with yogurt and additional blueberries for an impressive brunch.

Ingredients

1
cup Cheerios™ cereal
3/4
cup Gold Medal™ whole wheat flour
1/2
cup Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1
container (6 oz) Yoplait® Original yogurt lemon burst or French vanilla
3/4
cup fat-free (skim) milk
2
tablespoons canola oil
1
egg
1
cup fresh or frozen blueberries (do not thaw)
Additional Yoplait® Original yogurt lemon burst or French vanilla, if desired
Additional fresh blueberries, if desired

Directions

  • 1 Place cereal in food-storage plastic bag; seal bag and slightly crush with rolling pin. In medium bowl, mix cereal, flours, baking powder and baking soda. In small bowl, beat 1 container yogurt, the milk, oil and egg with wire whisk until well blended.
  • 2 Stir yogurt mixture into flour mixture with wire whisk until blended. Stir in 1 cup blueberries.
  • 3 Brush griddle or 10-inch skillet with canola oil. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  • 4 Cook about 2 minutes or until puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown. Top individual servings with additional yogurt and blueberries.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.

Looking for a hot weekday breakfast? make a double batch of pancakes, stack them between sheets of waxed paper and then freeze tightly wrapped. Pop them into your toaster or toaster oven, like commercially frozen pancakes or waffles.

First prize blueberries contain antioxidants called anthocyanins that may help protect healthy body cells from oxygen damage.

Nutrition Information 
No nutrition information available for this recipe
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