Blueberry-Oat Pancakes

Enjoy these pancakes made using Cheerios® cereal, Yoplait® yogurt and blueberries - a delicious breakfast.

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  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 6
 

Ingredients

1
cup Cheerios™ cereal
3/4
cup whole wheat flour
1/2
cup 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
Additional fresh blueberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin. In medium bowl, mix cereal, flours, baking powder and baking soda.
  • 2 In small bowl, beat 1 container yogurt, the milk, oil and egg with wire whisk until well blended. Stir yogurt mixture into flour mixture with wire whisk until blended. Stir in 1 cup blueberries.
  • 3 Brush griddle or 10-inch skillet with oil; heat over medium-high heat (375°F). For each pancake, use slightly less than 1/4 cup batter. Cook about 2 minutes or until puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
  • 4 Top individual servings with additional yogurt and blueberries, if desired.
  • 1 Place cereal in resealable food-storage plastic bag; seal bag and slightly crush with rolling pin. In medium bowl, mix cereal, flours, baking powder and baking soda.
  • 2 In small bowl, beat 1 container yogurt, the milk, oil and egg with wire whisk until well blended. Stir yogurt mixture into flour mixture with wire whisk until blended. Stir in 1 cup blueberries.
  • 3 Brush griddle or 10-inch skillet with oil; heat over medium-high heat (375°F). For each pancake, use slightly less than 1/4 cup batter. Cook about 2 minutes or until puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown.
  • 4 Top individual servings with additional yogurt and blueberries, if desired.

EXPERT TIPS

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Expert Tips

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

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.

Blueberries contain antioxidants called anthocyanins that may help protect healthy body cells from oxygen damage.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
220
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
340mg
340%;
Total Carbohydrate
33g
33%
(Dietary Fiber
3g
3%
  Sugars
9g
9%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
20%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 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.