Blueberry and Oatmeal Pancakes with Maple Yogurt Topping

Name: Blueberry and Oatmeal Pancakes with Maple Yogurt Topping
Yield: 4 - 6 servings
Ingredients: 1 1/2 cups (375 mL) 1 % Milk; 1 1/4 cups (310 mL) quick-cooking rolled oats; 1/4 cup (60 mL) Canadian maple syrup; 2 tbsp (30 mL) melted butter; 1 egg lightly beaten; 3/4 cup (180 mL) whole wheat flour; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 1 1/2 cups (375 mL) fresh or frozen blueberries; 1 tbsp (15 mL) butter for cooking (approx.); 3/4 cup (180 mL) 1 % plain yogurt

Wholesome ingredients including milk, yogurt, oatmeal and juicy blueberries make these nutrient-packed pancakes the perfect way for your family to start their day. Canadian maple syrup adds a touch of sweetness to the pancakes and, when stirred into low fat plain yogurt, makes a creamy maple topping that's healthier than the syrup on its own.

Prep: 20 min
Cooking: 5 min

Yields 4 - 6 servings

blueberry and oatmeal pancakes with maple yogurt topping

Ingredients

1 1/2 cups (375 mL) 1 % Milk
1 1/4 cups (310 mL) quick-cooking rolled oats
1/4 cup (60 mL) Canadian maple syrup
2 tbsp (30 mL) melted butter
1 egg lightly beaten
3/4 cup (180 mL) whole wheat flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) fresh or frozen blueberries
1 tbsp (15 mL) butter for cooking (approx.)
3/4 cup (180 mL) 1 % plain yogurt

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Preparation

In medium bowl, whisk together milk, quick-cooking oats, 2 tbsp (30 mL) maple syrup, melted butter and egg. Let stand for 15 min or until oats are slightly softened and mixture has thickened. In large bowl, whisk together whole wheat flour, baking powder, baking soda and salt. Pour oatmeal mixture over dry ingredients; sprinkle with 1 cup (250 mL) blueberries. Stir gently just until combined. A few lumps will remain.

In large non-stick skillet over medium heat, melt 1 tsp (5 mL) butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for 2 min or until bubbles break on pancake surface and edges appear slightly dry. Turn and cook for 1 to 2 min longer or until puffed and golden. Repeat with remaining butter and batter, adjusting heat as needed to prevent burning.

In small bowl, combine yogurt and remaining 2 tbsp (30 mL) maple syrup. Top each pancake with 1 tbsp (15 mL) maple yogurt. Sprinkle with a few of the remaining blueberries. Serve immediately.

Tips

Extra pancakes can be layered with waxed or parchment paper and frozen in freezer bags for up to 2 months. Reheat from frozen in toaster.

If using frozen blueberries, they will colour the batter a pretty purple and pancakes will be golden brown. Replace blueberries with equal amount of raspberries or finely chopped apple.

Add 1 tsp (5 mL) cinnamon to dry ingredients.