Blueberry-Oat Pancakes

 

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 99% Fat Free lemon burst or French vanilla yogurt

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 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.