YIELDS
Makes 16 pancakes
INGREDIENTS
1 cup blueberries (fresh or frozen) 1 cup all-purpose flour, divided 1⅓ cups rolled l (regular, not quick oats) ¼ cup whole wheat flour ¼ cup brown sugar 1 teaspoon baking soda ½ teaspoon salt 2 cups buttermilk 2 large eggs, lightly beaten 3 tablespoons vegetable oil
INSTRUCTIONS
Place the blueberries in a small bowl. Sprinkle with 1 tablespoon of the flour, toss to coat; reserve. Preheat the Cuisinart™ Griddler™ in the open griddle position to 350°F. Place the remaining flour, oats, wheat flour, brown sugar (break up any lumps), baking soda, and salt in a medium bowl; stir with a whisk. Place the buttermilk, eggs and oil in a small bowl; stir. Add the liquid mixture to the dry ingredients and stir with a whisk until blended. Gently fold in the blueberries. When the Griddler™ is hot, drop the batter onto the Griddler using a scant quarter cup measure. Bake the pancakes for 2 to 3 minutes, when pancakes are bubbling on the top, turn and bake for an additional 2 to 3 minutes. Blueberry Oat Pancakes are best served hot. Pancakes can be kept warm by placing them on a rack on a baking sheet in a slow (175-200°F) oven while baking the remainder. Serve with warm syrup and butter as desired.
NUTRITIONAL INFORMATION
Calories 121 (29% from fat) · carb 18g · protein 4g · fat 4g · sat fat 1g · chol 28mg · sod 184 mg · calc 47mg · fiber 1g
