Blueberry Oat Pancakes

Posted on June 12, 2013 · Posted in Breakfast, Recipes, Smart Plate Recipes, Vegetarian
Nutritious and delicious pancake recipe
2013 © and ®/™ of General Mills

Blueberry Oat Pancakes

Prep Time: 30 Min
Start to Finish: 30 Min
6 servings (2 pancakes each)

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 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, if desired
– Additional fresh blueberries, if desired

INSTRUCTIONS:
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.

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

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.

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.

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