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Blueberry-Oat Pancakes

Blueberry-Oat Pancakes
Recipe Tip
Success
Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.
Do-Ahead
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.
Blue Ribbon Blueberries
First prize blueberries contain antioxidants called anthocyanins that may help protect healthy body cells from oxygen damage.

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Top these hearty pancakes with yogurt and additional blueberries for an impressive brunch. From eatbetteramerica.
Prep Time:30 min
Start to Finish:30 min
makes:6 servings (2 pancakes each)
1cup Cheerios® cereal
3/4cup Gold Medal® whole wheat flour
1/2cup Gold Medal® all-purpose flour
2teaspoons baking powder
1/2teaspoon baking soda
1container (6 oz) Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt
3/4cup fat-free (skim) milk
2tablespoons canola oil
1egg
1cup fresh or frozen blueberries (do not thaw)
Additional Yoplait® Original 99% Fat Free lemon burst or French vanilla yogurt, if desired
Additional fresh blueberries, if desired
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.
High Altitude (3500-6500 ft): Increase skim milk to 1 1/4 cups.
Nutritional Information
1 Serving: Calories 220 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 40mg; Sodium 340mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars 9g); Protein 7g Percent Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 20%; Iron 15% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
 
2 Reviews

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I cooked these pancakes longer than the directions said and they still turned out mushy on the inside.
Posted at 4:55 PM on January 12 2010 by kmontgomery
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wheat free
these pancakes are not wheat free!
Posted at 11:07 AM on January 5 2010 by mariec
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