Blueberry Oat Pancakes

Place cereal in food-storage plastic bag; seal bag and slightly crush with rolling pin. In medium bowl, mix cereal, flours, baking powder and baking soda. In small bowl, beat 1 container yogurt, the milk, oil and egg with wire whisk until well blended.

Stir yogurt mixture into flour mixture with wire whisk until blended. Stir in 1 cup blueberries.

Brush griddle or 10-inch skillet with canola oil. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.

Cook about 2 minutes or until puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown. Top individual servings with additional yogurt and blueberries.