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Blueberry Oat Pancakes

I use a wonderful technique of grinding my own oats in this pancake recipe, which boosts the health value. But oats aren't the only power food in these fluffy pancakes: You get plenty of bursting-with-flavor blueberries in every bite, too! —Candy Summerhill, Alexander, Arkansas

5 ServingsPrep: 20 min. Cook: 5 min./ batch

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 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 unsweetened blueberries

Directions

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

2 of 2

Blueberry Oat Pancakes (continued)

Directions (continued)

spray; sprinkle with blueberries. Turn when bubbles form on top;
cook until second side is golden brown. Yield: 10 pancakes.

Nutrition Facts: 2 pancakes equals 221 calories, 3 g fat (1 g saturated fat), 48 mg cholesterol, 327 mg sodium, 41 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.