Ingredients
1 1/4
cups frozen unsweetened mixed berries (from 14-oz bag)
1/2
cup blueberry syrup
3/4
cup quick-cooking oats
1
tablespoon packed brown sugar
1
cup fat-free (skim) milk
1/2
teaspoon vanilla
1
egg
1
cup reduced-fat all-purpose baking mix
Preparation
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.
