BLUEBERRY-ORANGE PANCAKES

Blueberry-Orange Pancakes image

Blueberries and fresh orange peel partner in delicious fiber-rich pancakes.

Provided by Betty Crocker Kitchens

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups Fiber One™ Complete pancake mix (from 28.3-oz box)
1 1/3 cups cold water
1/2 cup fresh or frozen blueberries
1 tablespoon grated orange peel
1/2 cup frozen (thawed) reduced-fat whipped topping
Additional blueberries and orange peel, if desired

Steps:

Heat skillet or griddle over medium-high heat or to 375°F. Grease with vegetable oil or shortening.
In medium bowl, stir pancake mix and water with fork or wire whisk until smooth (batter will be thin). Gently stir in 1/2 cup blueberries and 1 tablespoon orange peel.
For each pancake, pour slightly less than 1/4 cup batter into hot greased skillet. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until bottoms are golden brown.
Serve pancakes topped with whipped topping and additional blueberries and orange peel.

Nutrition Facts : Calories 230, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1/2, Fiber 5 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 8 g, TransFat 0 g