Triple-Berry Oatmeal Pancakes
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.||fresh or frozen blueberries|
|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|
- For pancake mix, in a large bowl combine all-purpose flour, whole wheat flour, milk powder, oats, sugar, baking powder, salt and cinnamon. Transfer mixture to an airtight container. Cover and store for up to 3 months. Makes 6 cups.
- 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. Transfer to an airtight container. Cover and refrigerate for up to 1 week. Makes 1 cup.
- 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.
380 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 50mg
- Sodium: 620mg
- Total Carbohydrates: 72g
- Protein: 10g
Vitamin A 4%
Vitamin C 15%
Hy-Vee Seasons Spring 2012.