Blueberry-Oat Pancakes

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

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Servings 6

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ingredients 12
Prep Time 30 min
Total Time 30 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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tlcslp

report Posted May. 8, 2013 11:21 AM

About how many does this recipe make? I see it says 6 servings, so does that mean 12? Need to know for WW points!

BallwinMom

report Posted Aug. 13, 2012 9:22 AM

Overall, these were hearty, filling and delicious! I did make some substitutions, though ... I used Trader Joe's High Fiber O's in place of Cheerios, all whole wheat flour, replaced 1 T. of the oil with unsweetened applesauce to lower the fat, used eggbeaters instead of an egg and added an extra 1/4 cup blueberries. This made 9 decent sized pancakes rather than the 12 stated in the recipe, coming out at 116 calories each. Fluffy enough to eat plain, just like blueberry muffins!