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Blueberry Oat Pancakes

Total Time

Prep: 20 min. Cook: 5 min./ batch

Makes

10 pancakes

I grind my own oats in this recipe, which makes the pancakes light and fluffy. And, you get plenty of bursting-with-flavor blueberries in every bite! —Candy Summerhill, Alexander, Arkansas

Ingredients

  • 3/4 cup quick-cooking oats, divided
  • 3 tablespoons orange juice
  • 1 large egg, lightly beaten
  • 2/3 cup fat-free evaporated milk
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons unsweetened applesauce
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup fresh or frozen blueberries

Directions

  1. In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside.
  2. Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened.
  3. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown.

Nutrition Facts

2 each: 221 calories, 3g fat (1g saturated fat), 48mg cholesterol, 327mg sodium, 41g carbohydrate (17g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

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