Blueberry-Oat Pancakes

(1)
2 reviews.
  • 30 min prep time
  • 30 min total time
  • 12 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 4 Top individual servings with additional yogurt and blueberries, if desired.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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