Ingredients
1/2
cup old-fashioned oats
2/3
cup fat-free (skim) milk
1 1/2
cups vanilla fat-free Greek yogurt
2
eggs
2
cups Bisquick Heart Smart™ mix
1/2
cup chopped walnuts
1/4
cup ground flaxseed or flaxseed meal
1/2
cup cooked quinoa
1
teaspoon baking soda
1
cup wild blueberries (thawed, if frozen)
Real maple syrup
Additional vanilla fat-free Greek yogurt
Additional wild blueberries (thawed, if frozen)
Additional chopped walnuts
Preparation
Place oats in large bowl, add milk; stir. Let stand 5 minutes.
Add yogurt and eggs to oatmeal mixture; mix well. Add remaining Pancake ingredients except blueberries; mix until blended. (Batter will be thick.)
Heat electric nonstick griddle to 350°F or skillet over medium heat. For each pancake, pour about 1/4 cup batter onto griddle; spread to 4 inches in diameter. Sprinkle 1 tablespoon blueberries over each pancake. Cook about 2 minutes on each side or until golden brown and cooked through.
Serve with Toppings.
