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WHOLEGRAIN BLUEBERRY PANCAKES

Serves : 4
INGREDIENTS
  • 1 cup Arrowhead Mills Organic Stone Ground Whole Wheat Flour
  • 1/3 cup Quaker quick cooking oatmeal
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup nonfat milk
  • 1/4 cup plain nonfat yogurt
  • 1 tablespoon canola oil
  • 1 egg
  • 1 to 1/2 cups 6 ounces fresh blueberries picked over and rinsed
  • Toppings
  • Sliced bananas
  • fat free cottage cheese
  • Blueberry Sauce
  • A Kid Friendly Recipe see recipe
DIRECTIONS

In a medium size mixing bowl, combine the flour, oatmeal, brown sugar, baking powder, baking soda and salt. In a separate bowl, mix together the milk, yogurt, oil and egg. Add the liquid mixture to the dry mixture. Mix well. Gently stir in the blueberries.

Heat a nonstick griddle or skillet over medium heat. When it is hot, use a 1/4 cup measuring cup to slowly pour the batter onto the griddle. Repeat every 5 inches until the griddle is full. When the top of the pancakes become speckled with bubbles and the bottom is lightly brown, use a spatula to flip them. Cook the second side for about half the time, until it is lightly browned. Transfer to a plate and repeat the process until all the batter is used up.

For an extra well balanced breakfast, serve the pancakes with 1 small sliced banana and 1/2 cup cottage cheese per person.