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Blueberry Oat Pancakes
Blueberry Oat Pancakes
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Prep Time:
30 minutes
Total Time:
30 minutes
Elevate your brunch with fluffy pancakes topped with yogurt and fresh berries.
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 cup fresh or frozen blueberries (do not thaw)
  • Additional Yoplait® Original yogurt lemon burst or French vanilla, if desired
  • Additional fresh blueberries, if desired
Instructions:
  • Put the cereal in a plastic food-storage bag and crush it gently with a rolling pin. Combine the crushed cereal with the flours, baking powder, and baking soda in a medium bowl. In a separate small bowl, whisk together 1 container of yogurt, milk, oil, and egg until thoroughly blended.
  • Blend the yogurt mixture into the flour mixture using a wire whisk until fully combined, then gently fold in 1 cup of fresh blueberries.
  • Prepare a nonstick griddle or skillet with a light coating of canola oil. Heat the griddle to 375°F or place the skillet over medium heat. Pour slightly less than 1/4 cup of batter for each pancake onto the hot surface.
  • Cook for approximately 2 minutes, or until the edges are puffed and dry. Flip the dish and cook the other sides for 1 to 2 minutes until they turn golden brown. Serve each portion with a dollop of extra yogurt and a sprinkle of blueberries.

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