Triple-Berry Oatmeal Pancakes

Recipe

Breakfast
Triple-Berry Oatmeal Pancakes

Primary Media

3 stacked oatmeal pancakes drenched in berry syrup with fresh berries as garnish

User Rating

4 out of 5 stars
Rate it:
4 ratings

Recipe Data

4
Servings
10min
Prep
30min
Total

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    Description

    Make the blueberry sauce for these oatmeal pancakes ahead of time. Transfer to an airtight container and refrigerate for up to one week.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    1Hy-Vee large egg
    1 tbsp.Hy-Vee canola oil
    Fresh raspberries, for topping

    Things To Grab

    • Large bowl
    • Medium saucepan
    • Medium bowl
    • Whisk

    Directions

    1. 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.

    2. 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.

    3. 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.

    Nutrition facts

    Servings

    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 50mg
    • Sodium: 620mg
    • Total Carbohydrates: 72g
    • Protein: 10g

    Daily Values

    0%
    Vitamin A 4%
    0%
    Vitamin C 15%
    0%
    Iron 15%
    0%
    Calcium 30%

    Recipe Source:

    Hy-Vee Seasons Spring 2012.