PROTEIN PANCAKES WITH QUINOA AND BLUEBERRIES

Protein Pancakes with Quinoa and Blueberries image

If there's one thing no one can say no to, it's pancakes. They're stacks of fluffy covered in sweet, sticky syrup that makes breakfast not only the most important meal of the day, but your favorite one too. We took a classic batter and added a few protein-packed plus-ups that are sure to jump start your morning. Our protein pancakes are made with quinoa and topped with blueberries to keep you going all day long. Add balance to your diet easily with Bisquick protein pancakes that are perfect for weekdays, all the way to the weekend.

Provided by Betty Crocker Kitchens

Time 35m

Yield 8

Number Of Ingredients 14

Ingredients

1/2 cup old-fashioned oats
2/3 cup fat-free (skim) milk
1 1/2 cups vanilla fat-free Greek yogurt
2 eggs
2 cups Bisquick Heart Smart™ mix
1/2 cup chopped walnuts
1/4 cup ground flaxseed or flaxseed meal
1/2 cup cooked quinoa
1 teaspoon baking soda
1 cup wild blueberries (thawed, if frozen)
Real maple syrup
Additional vanilla fat-free Greek yogurt
Additional wild blueberries (thawed, if frozen)
Additional chopped walnuts

Steps:

Place oats in large bowl, add milk; stir. Let stand 5 minutes.
Add yogurt and eggs to oatmeal mixture; mix well. Add remaining Pancake ingredients except blueberries; mix until blended. (Batter will be thick.)
Heat electric nonstick griddle to 350°F or skillet over medium heat. For each pancake, pour about 1/4 cup batter onto griddle; spread to 4 inches in diameter. Sprinkle 1 tablespoon blueberries over each pancake. Cook about 2 minutes on each side or until golden brown and cooked through.
Serve with Toppings.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 9 g, TransFat 0 g