Top these hearty pancakes with yogurt and additional blueberries for an impressive brunch.
Blueberry Oat Pancakes
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 12
Ingredients
- 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 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, if desired
Make With
Gold Medal Flour
Instructions
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Step1Place 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.
-
Step2Stir yogurt mixture into flour mixture with wire whisk until blended. Stir in 1 cup blueberries.
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Step3Brush 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.
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Step4Cook 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.
Nutrition
Nutrition Facts
Serving Size: 1 Serving
- Calories from Fat
- 60
- Trans Fat
- 0g
% Daily Value*:
- Vitamin A
- 6%
- 6%
Exchanges:
FreeCarbohydrate Choice
2Tips from the Betty Crocker Kitchens
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