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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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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! Ingredients:
3/4 cup quick-cooking oats, divided |
3 tablespoons orange juice |
1 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 king arthur premium 100% whole wheat flour |
1/4 cup king arthur unbleached 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. Yield: 10 pancakes.
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