Don’t be tempted to skip breakfast. These wholesome pancakes can be on the table in 20 minutes!
cups frozen unsweetened mixed berries (from 14-oz bag)
cup blueberry syrup
cup quick-cooking oats
tablespoon packed brown sugar
cup fat-free (skim) milk
cup reduced-fat all-purpose baking mix
In 2-quart saucepan, cook topping ingredients over medium heat, stirring occasionally, until berries are thawed and mixture is warm. Remove from heat; set aside.
In medium bowl, mix oats, brown sugar, milk and vanilla; set aside.
Heat 12-inch nonstick skillet or griddle over medium-high heat, or heat to 375°F. Add egg and baking mix to oat mixture; stir just until all ingredients are moistened.
For each pancake, pour scant 1/4 cup batter into hot skillet; cook 1 to 1 1/2 minutes or until bubbly. Turn; cook 1 minute longer or until browned. Serve pancakes with topping.
Instead of maple syrup, try berries on your pancakes, like this recipe calls for. Berries provide fiber, vitamin C, and antioxidants that may help maintain health.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.