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Multigrain Berry Pancakes

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
You’ll love these fruity whole-grain pancakes. They’re made with white whole-wheat flour and quick-cooking oats for a hearty texture that still manages to feel light and fluffy. Don’t worry about the oats retaining any chew; they basically “melt” into the batter. If all you have on hand is old-fashioned oats, you can use those; you’ll need to pulse them in a food processor first to break them up a bit. Use any combination of berries, or a commit to a single type of berry, for the topping.

Ingredients

Cooking spray

4 spray(s)

White whole wheat flour

¾ cup(s)

Uncooked quick oats

¾ cup(s)

Baking powder

2 tsp

Baking soda

¼ tsp

Table salt

¼ tsp

Fat free skim milk

½ cup(s)

Chobani Zero Sugar Mixed Berry Flavor Nonfat Yogurt (5.3 oz pkg)

2 single serve (5.3 oz) container(s), plus more for optional garnish

Egg

1 item(s), large

Mixed berries

1 cup(s)

Instructions

  1. In a large bowl, whisk the flour, oats, baking powder, baking soda, and salt. In a medium bowl, whisk the milk, yogurt, and egg until well blended. Add the yogurt mixture to the flour mixture; stir until just combined.
  2. Coat a large nonstick griddle or nonstick skillet with cooking spray. Heat the griddle or skillet over medium heat. Spoon ¼ cup of batter per pancake onto the griddle or skillet. Cook until the tops of the pancakes are dotted with bubbles and bottoms are brown, 3 to 4 minutes. Flip the pancakes over and cook 3 to 4 minutes on the other side, until bottoms are brown. Repeat with the remaining batter to make 12 pancakes total.
  3. Top the pancakes with the fruit and a small dollop of yogurt, if using.
  4. Serving size: 3 pancakes and about 1/4 cup fruit

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