Blueberry-Oat Pancakes

  • Prep 30 min
  • Total 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 yogurt lemon burst or French vanilla
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 yogurt lemon burst or French vanilla, if desired
Additional fresh blueberries

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
60
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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