Nutrition Fact: January 28th is National Blueberry Pancake Day. Blueberries are a powerful source of anthocyanins, a type of phytonutrient that has been shown to fight off free radicals and oxidative stress to protect against heart disease and cancer.
Prep Time: 10 min
Cook Time: 10 min
Serves 4
Ingredients
1 2/3 cups whole wheat all-purpose flour
2/3 cup old-fashioned rolled oats
1 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain Greek yogurt
1 cup skim milk
2 tablespoons unsalted butter, melted
2 large eggs
1 cup blueberries
Directions
Preheat oven to 200 degrees F. Place a medium sized skillet on medium heat. In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently toss to combine. Lightly coat the skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven until ready to serve.
Nutrition Information
Calories: 230cal, Fat: 6g, Protein: 12g, Carbohydrates: 34g, Fiber: 4g, Sugar: 8g, Sodium: 287mg
Adapted from http://www.blissfullydelicious.com/2012/09/oatmeal-yogurt-pancakes-with-blackberry-crush/