Blueberry And Oatmeal Pancakes

Treat dad to a breakfast of wholesome pancakes this father's 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 it's own.

Steps

In a medium bowl , whisk together milk , quick-cooking oats 2 tablespoons of the maple syrup , melted butter and egg.

Let stand for 15 minutes or until oats are slightly softened and mixture has thickened.

In a large bowl , whisk together flour , baking powder , baking soda , and salt.

Pour oatmeal mixture over dry ingredients.

Sprinkle with 1 cup of the blueberries.

Stir gently until combined.

A few lumps will remain.

I a large nonstick skillet over medium heat , melt 1 teaspoons of the butter.

Ladle about 1 / 4 cup batter per pancake into skillet.

Cook for 2 minutes or until bubbles break on pancake surface and edges appear slightly dry.

Turn and cook for 1-2 minutes longer or until puffed and golden.

Repeat with remaining butter and batter , adjusting heat as needed to prevent burning.

In a small bowl , combine yogurt and remaining 2 tablespoons maple syrup.

Top each pancake with 1 tablespoons maple yogurt.

Sprinkle with a few of the remaining blueberries.

Serve imm.

Ingredients

1% low-fat milk, quick-cooking oats, maple syrup, butter, egg, whole wheat flour, baking powder, baking soda, salt, blueberries, plain yogurt