Blueberry Oat Pancakes

Top these hearty pancakes with yogurt and additional blueberries for an impressive brunch.

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( 6 Ratings)

6 Ratings

5 Stars 17%

4 Stars 33%

3 Stars 17%

2 Stars

1 Stars 33%

Member Reviews ( 2 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 220
Fat 7g
Saturated Fat 1g
Sodium 340mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 340mg; 340%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 3g 3% Sugars 9g 9% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 2%;
Calcium: 20%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 30 min
Servings 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 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

Directions

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.

Did You Know?

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Expert Tips

Don't flip 'em more than once! Repeated cooking on both sides toughens rather than browns the pancakes.

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.

First prize blueberries contain antioxidants called anthocyanins that may help protect healthy body cells from oxygen damage.

Reviews

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1 - 2 of 2 Reviews View All

Posted 1/12/2010 4:55:03 PM REPORT ABUSE kmontgomery said:

Rating:

I cooked these pancakes longer than the directions said and they still turned out mushy on the inside.

Posted 1/5/2010 11:07:52 AM REPORT ABUSE mariec said:

Rating:

these pancakes are not wheat free!

1 - 2 of 2 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/24/2012. NOTE: We do not include optional ingredients in our calculations.