Name: Blueberry Oat Pancakes
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Oat Pancakes

1. 3/4 cup quick-cooking oats, divided -

2. 3 tablespoons orange juice -

3. 1 large egg, lightly beaten -

4. 2/3 cup fat-free evaporated milk -

5. 1/4 cup reduced-fat sour cream -

6. 2 tablespoons unsweetened applesauce -

7. 1/2 teaspoon vanilla extract -

8. 1/2 cup whole wheat flour -

9. 1/4 cup all-purpose flour -

10. 3 tablespoons brown sugar -

11. 1 teaspoon baking powder -

12. 1/2 teaspoon ground cinnamon -

13. 1/4 teaspoon salt -

14. 1/4 teaspoon baking soda -

15. 1 cup fresh or frozen blueberries -

How to cook deliciously - Blueberry Oat Pancakes

1. Stage

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. Stage

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. Stage

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.