My wife found the basis for this recipe in the February 2008 issue of Prevention Magazine, and their original version can be found here - Cranberry-Orange Oat Pancakes.
The first time she made them, she didn't add any fruit to them at all, but really enjoyed them and they lived up to their claim of being a satisfying breakfast that held hunger at bay easily until lunch time. I made the second batch for her and added whole organic frozen blueberries - this batch was an even bigger hit. If you're looking for a hearty breakfast that will get you starteed and give your metabolism a boost, try these. they're full of fiber, protien, and are low in calories.
Our version - Hearty Blueberry Oat Pancakes:
1 cup old-fashioned rolled oats
1 cup whole wheat flour
¼ cup all-purpose flour
3 tablespoons packed brown sugar
4 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs
1 cup Tropicana® Healthy Heart with Omega-3 Orange Juice
¼ cup 1% milk
¼ cup extra-virgin olive oil
¾ cup frozen organic whole blueberries
Directions:Preheat a nonstick griddle. (no need to grease or spray)
Whisk together the oats, flours, sugar, baking powder, cinnamon, and salt in a large bowl.
In a medium bowl, whisk together the eggs, orange juice, milk, and oil.
Add the wet ingredients to the dry ingredients and stir to combine. Fold in the blueberries (try not to crush them).
Drop ¼ cup of batter onto the griddle and cook them until edges look dry and bubbles come to the surface, about 3 minutes.
Carefully flip them and cook until their bottom browns and the pancakes are cooked through, 1 to 2 minutes.
Repeat with the remaining batter.
These pancakes freeze very well, too, so we put ½ in the fridge and ½ in a the freezer. This batch made 18 pancakes, enough to last her over a week.