Hearty and flavorful—these oatmeal pancakes are the best! You'll love the fruit topping made with real maple syrup.
Start to Finish: 20 minutes PT0H20M
Makes: 6 servings (2 pancakes with 1/4 cup topping)
1 bag (10 oz) Cascadian Farm® frozen organic harvest berries, thawed and drained
3/4 cup real maple syrup
3/4 cup quick-cooking oats
3/4 cup whole wheat flour
1 cup fat-free (skim) milk
1 tablespoon sugar
2 tablespoons vegetable oil
2 teaspoons baking powder
1/4 teaspoon salt
1. In 2-quart saucepan, cook topping ingredients over medium-low heat, stirring occasionally, until mixture just begins to simmer. Remove from heat; set aside. In medium bowl, beat pancake ingredients with wire whisk until blended.
2. Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle.
3. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with topping.
High Altitude (3500-6500 ft): Decrease baking powder to 1 1/2 tsp.