Make Blueberry Compote: Combine blueberries, honey, and vanilla extract in a small saucepan. Bring mixture to boiling; reduce heat. Cook for 15 minutes or until blueberries are very soft and begin to burst. Remove from heat; set aside.
This recipe is worth scooping up! Filled with good-for-you-fiber and sweet and tangy blueberry compote.
Servings and Ingredients
|1 ½ c. blueberries, thawed if frozen|
|1 tbsp. Hy-Vee honey|
|½ tsp. Hy-Vee vanilla extract|
|½ c. Hy-Vee old-fashioned oats|
|⅔ c. Hy-Vee whole wheat flour|
|⅓ c. Hy-Vee all-purpose flour|
|¼ c. ground flaxseed|
|1 tbsp. Hy-Vee HealthMarket chia seeds|
|2 tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee baking soda|
|¼ c. Hy-Vee salt|
|2 Hy-Vee large eggs, lightly beaten|
|1 ½ c. Hy-Vee 2% reduced-fat milk|
|¾ c. Hy-Vee plain Greek yogurt|
|3 tbsp. Hy-Vee canola oil|
|3 ½ c. blueberries, thawed if frozen|
|Hy-Vee whipped topping, for serving|
Things To Grab
- Small saucepan
- Food processor
- Large bowl
- Griddle or heavy skillet
- Hy-Vee nonstick cooking spray
Make Pancakes: Place oats in a food processor. Process until finely chopped. Transfer oats to a large bowl. Stir in flours, ground flaxseed, chia seeds, baking powder, baking soda, and salt; set aside.
Combine eggs, milk, yogurt, and oil; add flour mixture, combining well. Stir in blueberries.
Spray a griddle or heavy skillet with nonstick spray. Preheat over medium heat. Add 1/3 cup batter to hot griddle for each pancake. Cook for 1 to 2 minutes on each side or until golden brown. Stack 4 pancakes on each serving plate and top with Blueberry Compote and whipped topping, if desired.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 100mg
- Sodium: 650mg
- Total Carbohydrates: 71g
- Protein: 19g