Whole Wheat Blueberry Pancakes Start breakfast off right with whole wheat and buttermilk pancakes.
1 cup quick cooking oats,
2/3 cup whole wheat flour,
3 tablespoons packed brown sugar,
1 teaspoon ground cinnamon,
1/2 teaspoon baking powder,
1/4 teaspoon baking soda,
1/8 teaspoon salt,
1 cup buttermilk,
1 tablespoon butter or margarine, melted,
1 cup DOLE® Frozen Blueberries, thawed and well-drained,
as needed canola oil,
as desired Maple or blueberry syrup,
Step 1: Stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt in large bowl.
Step 2: Whisk together eggs, buttermilk and butter in medium bowl. Add to flour mixture, stirring until just combined. Gently stir in blueberries.
Step 3: Heat large nonstick skillet over medium-high heat; brush lightly with oil. For each pancake, spoon about 1/4 cup batter into skillet and spread to 3-inch pancake. Cook until bubbles just appear on surface and underside is lightly brown. Turn and brown second side. Serve with syrup and additional blueberries, if desired.