Double Berry Whole Grain Pancakes
The Quaker Oats Company
You can serve these pancakes anytime – not just during the holidays. But it's great to have a special hot breakfast when the family is gathered around.
For the Pancakes
3/4 cup (90g) whole wheat flour
1/2 cup (40g) oats (quick or old fashioned, uncooked)
1/4 cup (30g) toasted wheat germ
2 TBS granulated sugar
1 TBS baking powder
1/4 tsp salt
1 1/3 cups (320 ml) fat-free milk
1 egg, beaten
2 TBS vegetable oil
1/2 cup (75g) dried cranberries
1 1/2 cups (220g) fresh or frozen blueberries, thawed and drained
For the Berry Topping
1 jar (10 ounces or 285g) blueberry or blackberry fruit spread
1 TBS lemon juice
For the Pancakes:
1. In large bowl, combine flour, oats, wheat germ, sugar, baking powder and salt; mix well.
2. In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. Gently stir in cranberries. (Do not overmix.)
3. Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375°F or 190°C). Lightly grease or spray griddle with nonstick cooking spray. For each pancake, pour a scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn pancakes with edges look cooked.
For the Berry Topping:
1. In small microwavable bowl, heat fruit spread and lemon juice on HIGH (100%) for 3 minutes, stirring occasionally, until melted and smooth. Pour over pancakes.
For more great oat recipes, visit Quaker Oats.
Nutrition facts per serving: Calories: 130 , Total Fat: 2.5 g, (Saturated Fat: 0 g), Sodium: 140 mg, Carbohydrate: 25 g, Fiber: 2 g, Protein: 3 g.
about 16 pancakes
serving size: 2 pancakes