Whole Wheat Blueberry Pancakes
Enjoy a hearty breakfast of whole wheat pancakes.
![Whole Wheat Blueberry Pancakes](/-/media/project/dole/recipe-images/wholewheatblueberrypancakes-1000x383.jpg?h=383&w=1000&rev=a1623f034b3d4efe87ca308790a4eda0&hash=5B57EF33F8ED72B744F2792C813A29E0)
Ingredients
- 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
- 2 eggs
- 1 cup buttermilk
- 1 tablespoon trans-fat free margarine, melted
- 1 cup DOLE® Blueberries
- as needed canola oil
- as desired Maple or blueberry syrup
Directions
- Stir together oats, flour, brown sugar, cinnamon, baking powder, baking soda and salt in large bowl.
- Whisk together eggs, buttermilk and butter in medium bowl. Add to flour mixture, stirring until just combined. Gently stir in blueberries.
- 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.