Blueberry Oatmeal Pancakes

Ingredients:

1-2/3 cups all-purpose flour 1 cup plain nonfat Greek yogurt
2/3 cup old-fashioned rolled oats 1 cup 1% or fat-free milk
2 Tbsp. sugar 4 Tbsp. butter, melted
1-1/4 tsp. baking powder 2 large eggs
¼ tsp. baking soda 1 cup blueberries
¼ tsp. salt

Directions:

Lightly coat a non-stick griddle with cooking spray. In a large bowl, combine flour, oats,
sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together yogurt,
milk, butter, and eggs. Pour over dry ingredients and stir lightly only until mixed.
Carefully fold in the blueberries.

Use a small cup measure (sprayed with cooking spray) to pour batter into desired
shapes on the griddle. Cook until bubbles form all over the top of each pancake. Flip
and cook 1-2 minutes on the other side until set and cooked through. Pancakes can be
placed in a 200-degree oven to keep warm if needed.

Serve immediately with your favorite topping: maple syrup, extra blueberries, peanut
butter, or a sprinkling of mini dark chocolate chips.

Note: Use fresh or frozen blueberries. If using frozen blueberries, be sure to thaw them
completely (and drain excess liquid) prior to adding them to the batter.


What are your thoughts?

Your email address will not be published.

No comments yet. Be the first!