Oatmeal pancakes with easy blueberry sauce
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
You can make these pancakes anytime using fresh or frozen blueberries. 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.
Ingredients
Cooking spray
1 spray(s)
Blueberries
¾ cup(s), or thawed unsweetened frozen blueberries
Confectioners' sugar
1 Tbsp
Ground cinnamon
1 pinch(es)
Fresh lemon juice
½ tsp
Old-fashioned rolled oats
1 cup(s)
Packed brown sugar
2 tsp
Baking powder
¾ tsp
Baking soda
¼ tsp
Table salt
1 pinch(es)
Plain low fat yogurt
½ cup(s)
Apple juice
⅓ cup(s), or other fruit juice
Egg
1 large egg(s), lightly beaten
Vanilla extract
¼ tsp
Instructions
1
To make blueberry sauce: In small saucepan, combine blueberries, powdered sugar, 1 tbsp water, and cinnamon. Place over medium heat and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat and stir in lemon juice. Keep warm.
2
To make pancakes: In food processor, place oats, brown sugar, baking powder, baking soda, and salt; pulse until oats are finely ground. Transfer to medium bowl and add yogurt, apple juice, egg, and vanilla; stir just until blended. Let batter stand 5 minutes.
3
Spray griddle or large skillet with nonstick spray and heat over medium heat. Onto griddle, pour batter by four 1⁄4 cupfuls; cook until bubbles that form on top have burst and undersides are golden brown, about 4 minutes. Flip and cook until golden brown, 3 to 4 minutes longer. Repeat with remaining batter to make total of 8 pancakes, using more nonstick spray if necessary. Serve pancakes with blueberry sauce.
4
Serving size: 4 pancakes and 1/4 cup blueberry sauce
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