Cran-Blueberry Whole-Grain Pancakes
Contributed by: NAPSA
Go With The (Whole) Grain
(NAPSA) - Getting the recommended three servings of whole grains each day is easier than you may think. If you wake up to a bowl of oatmeal and eat a turkey sandwich on two slices of whole wheat bread for lunch, you've met your daily quota.
The easiest way to know if you're eating a whole grain product is to check the ingredient list. Look for key words like "whole grain oats" and "whole wheat" at the top of the list.
Cran-Blueberry Whole-Grain Pancakes offer a double dose of whole grain goodness-rolled oats, whole wheat flour and wheat germ.
- 3/4 cup whole wheat flour
- 1/2 cup Quaker oats (quick or old fashioned, uncooked)
- 1/4 cup toasted wheat germ
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cups fat-free milk
- 1 egg, beaten
- 2 tablespoons vegetable oil
- 1/2 cup dried cranberries
- 1 1/2 cups blueberries
- 1 jar (10 oz.) blueberry or blackberry fruit spread
- 1 tablespoon lemon juice
In large bowl, combine first six ingredients; mix well. In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients; mix just until moistened. Stir in cranberries.
Heat griddle over medium-high heat. Spray with cooking spray. For each pancake, pour scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn when edges look cooked. In microwavable bowl, heat fruit spread and juice on HIGH (100%) 1 1/2 to 3 minutes until melted and smooth, stirring once.
Serve with pancakes.
Serving Size: Per 2 Pancake Serving: Cal. 245, Fat 4g (Sat. Fat 0.5g), Chol. 0mg, Sodium 230mg, Carbs 48g, Fiber 4g, Pro. 5g.