BLUEBERRY OAT PANCAKES

Blueberry Oat Pancakes image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 10 pancakes.

Number Of Ingredients 15

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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

Steps:

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., 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., 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 : Calories 221 calories, Fat 3g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 327mg sodium, Carbohydrate 41g carbohydrate (17g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges