- 3/4 cup(s) fresh blueberries, fresh or thawed frozen
- 2 Tbsp powdered sugar
- 1 Tbsp water
- 1/8 tsp ground cinnamon, or to taste
- 1/2 tsp fresh lemon juice
- 1 cup(s) uncooked rolled oats, old-fashioned
- 1 Tbsp packed brown sugar
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp table salt, or to taste
- 1/2 cup(s) low fat plain yogurt, or favorite flavor yogurt
- 1/3 cup(s) apple juice, or other fruit juice
- 1 large egg(s), lightly beaten
- 1/4 tsp vanilla extract
To make the blueberry sauce, combine blueberries, confectioners’ sugar, water, and cinnamon in a small saucepan. Cook, stirring occasionally, over medium heat until slightly thickened, about 5 minutes. Remove from the heat and stir in the lemon juice. Keep warm.
Place the oats, brown sugar, baking powder, baking soda, and salt in a food processor; pulse until the oats are finely ground. Transfer to a bowl and add the yogurt, apple juice, egg, and vanilla; stir until just blended. Let the batter stand 5 minutes.
Spray a nonstick griddle or large skillet with nonstick spray and heat over medium heat until a drop of water sizzles. Pour the batter by four 1/4 cupfuls onto the griddle, and cook until the bubbles that form on the top have burst and the undersides are golden brown, about 4 minutes. Flip and cook until golden brown, 3–4 minutes longer. Repeat with the remaining batter making a total of 8 pancakes, using more nonstick spray if necessary. Serve the pancakes with the blueberry sauce. Yields 4 pancakes and 1/4 cup blueberry sauce per serving.
- Blueberries contain more antioxidants than any other fruit and luckily there are terrific fresh or frozen blueberries available all year. When blueberries are in season (especially delectable tiny wild Maine blueberries), freeze them in a zip-close plastic bag so you can enjoy them year round.