Blueberry And Oatmeal Pancakes

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 1/2 cups 1% low-fat milk
• 1 1/4 cups quick-cooking oats
• 1/4 cup pure canadian maple syrup, divided
• 2 tablespoons butter, melted
• 1 egg, lightly beaten
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups blueberries, divided (fresh or frozen)
• 1 tablespoon butter (for cooking)
• 3/4 cup 1% plain yogurt

Recipe

• 1 in a medium bowl, whisk together milk, quick-cooking oats 2 tablespoons of the maple syrup, melted butter and egg. let stand for 15 minutes or until oats are slightly softened and mixture has thickened.
• 2 in a large bowl, whisk together flour, baking powder, baking soda, and salt. pour oatmeal mixture over dry ingredients; sprinkle with 1 cup of the blueberries. stir gently until combined. a few lumps will remain.
• 3 i a large nonstick skillet over medium heat, melt 1 teaspoons of the butter. ladle about 1/4 cup batter per pancake into skillet. cook for 2 minutes or until bubbles break on pancake surface and edges appear slightly dry.
• 4 turn and cook for 1-2 minutes longer or until puffed and golden. repeat with remaining butter and batter , adjusting heat as needed to prevent burning.
• 5 in a small bowl, combine yogurt and remaining 2 tablespoons maple syrup. top each pancake with 1 tablespoons maple yogurt. sprinkle with a few of the remaining blueberries. serve immediately.