Blueberry and Oatmeal Pancakes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Treat Dad to a Breakfast of wholesome pancakes this Father's Day. Canadian maple syrup adds a touch of sweetness to the pancakes and when stirred into low-fat plain yogurt, makes a creamy maple topping that's healthier than the syrup on it's own. Ingredients:
1 1/2 cups 1% low-fat milk |
1 1/4 cups quick-cooking oats |
1/4 cup pure canadian maple syrup, divided |
2 tablespoons butter, melted |
1 egg, lightly beaten |
3/4 cup whole wheat flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups blueberries, divided (fresh or frozen) |
1 tablespoon butter (for cooking) |
3/4 cup 1% plain yogurt |
Directions:
1. In a medium bowl, whisk together milk, quick-cooking oats 2 tablespoons of the maple syrup, melted butter and egg. Let stand for 15 minutes or until oats are slightly softened and mixture has thickened.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Pour oatmeal mixture over dry ingredients; sprinkle with 1 cup of the blueberries. Stir gently until combined. A few lumps will remain.
3. I a large nonstick skillet over medium heat, melt 1 teaspoons of the butter. Ladle about 1/4 cup batter per pancake into skillet. Cook for 2 minutes or until bubbles break on pancake surface and edges appear slightly dry.
4. Turn and cook for 1-2 minutes longer or until puffed and golden. Repeat with remaining butter and batter , adjusting heat as needed to prevent burning.
5. In a small bowl, combine yogurt and remaining 2 tablespoons maple syrup. Top each pancake with 1 tablespoons maple yogurt. Sprinkle with a few of the remaining blueberries. Serve immediately.
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