For pancake mix, in a large bowl combine all-purpose flour, whole wheat flour, milk powder, oats, sugar, baking powder, salt, and cinnamon. Set aside.
Make the blueberry sauce for these oatmeal pancakes ahead of time. Transfer to an airtight container and refrigerate for up to one week.
Servings and Ingredients
|2 c. Hy-Vee all-purpose flour|
|2 c. Hy-Vee whole wheat flour|
|1 c. Hy-Vee nonfat dry milk powder|
|1 ½ c. Hy-Vee quick-cooking rolled oats|
|½ c. Hy-Vee granulated sugar|
|3 tbsp. Hy-Vee baking powder|
|1 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee ground cinnamon|
|¾ c. reduced-sugar strawberry fruit spread|
|½ c. blueberries, thawed if frozen|
|3 tbsp. Hy-Vee orange juice|
|1 ¼ c. water|
|1 Hy-Vee large egg|
|1 tbsp. Hy-Vee canola oil|
|Fresh raspberries, for topping|
Things To Grab
- Large bowl
- Medium saucepan
- Medium bowl
For blueberry sauce, in a medium saucepan over medium heat, heat strawberry fruit spread. Stir in 1/2 cup fresh or frozen blueberries and orange juice and cook about 30 seconds more. Cool to room temperature.
To make pancakes, in a medium bowl combine water, egg and canola oil. Stir in 2 cups prepared pancake mix, stirring until slightly lumpy . For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet; spread into a 4-inch circle. Cook until golden on both sides, turning once. Serve with blueberry sauce and top with fresh raspberries.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 50mg
- Sodium: 620mg
- Total Carbohydrates: 72g
- Protein: 10g