1. In large bowl, combine flour, oats, wheat germ, sugar, baking powder and salt; mix well. In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. Gently stir in cranberries. (Do not overmix.) 2. Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375 degrees F). Lightly grease or spray griddle with nonstick cooking spray. For each pancake, pour scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn pancakes when edges look cooked. 3. In small microwavable bowl, heat fruit spread and lemon juice on HIGH (100%) 3 minutes, stirring occasionally, until melted and smooth. Pour over pancakes. Makes about 16 pancakes
A pancake griddle should be very hot. To test, sprinkle a few drops of cold water on the griddle. If the water dances on the surface, the griddle is ready. To freeze, cool pancakes completely and pack individual servings in small plastic freezer bags. Refrigerate extra topping in a covered container. To reheat, arrange frozen pancakes in single layer on microwave-safe plate, add topping, and microwave on medium (50 percent) until warm.
Nutrition information: 1/8 of recipe (2 pancakes + 1-1/2 tablespoons topping) Calories 245, Calories From Fat 35, Total Fat 4g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 230mg, Total Carbohydrates 48g, Sugars 28g, Dietary Fiber 4g, Protein 5g.
This recipe was provided courtesy of Quaker Oats. Their website offers information on everything from the health benefits of oatmeal to recipes and craft ideas.
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