Ingredients
1
cup Cheerios™ cereal
3/4
cup Gold Medal™ whole wheat flour
1/2
cup Gold Medal™ all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1
container (6 oz) Yoplait® Original yogurt lemon burst or French vanilla
3/4
cup fat-free (skim) milk
2
tablespoons canola oil
1
egg
1
cup fresh or frozen blueberries (do not thaw)
Additional Yoplait® Original yogurt lemon burst or French vanilla, if desired
Additional fresh blueberries, if desired
Preparation
Place cereal in food-storage plastic bag; seal bag and slightly crush with rolling pin. In medium bowl, mix cereal, flours, baking powder and baking soda. In small bowl, beat 1 container yogurt, the milk, oil and egg with wire whisk until well blended.
Stir yogurt mixture into flour mixture with wire whisk until blended. Stir in 1 cup blueberries.
Brush griddle or 10-inch skillet with canola oil. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook about 2 minutes or until puffed and dry around edges. Turn; cook other sides 1 to 2 minutes or until golden brown. Top individual servings with additional yogurt and blueberries.
