Blueberry Oat Pancakes

Name: Blueberry Oat Pancakes
Prep time: 30 min
Total time: 30 min
Yield: 6
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

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By Betty Crocker Kitchens

Updated Sep 20, 2016

Blueberry Oat Pancakes

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Prep Time 30 min
Total 30 min
Servings 6
Ingredients 12

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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

Step
1

Place 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.
Step
2

Stir yogurt mixture into flour mixture with wire whisk until blended. Stir in 1 cup blueberries.
Step
3

Brush 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.
Step
4

Cook 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.