Power Pancakes with Quinoa and Blueberries

Start your morning off with these power-packed pancakes made with oats, quinoa, flaxseed and Greek yogurt. ...MORE + LESS -

1/2 cup old-fashioned oats

2/3 cup fat-free (skim) milk

1 1/2 cups vanilla fat-free Greek yogurt

2 eggs

2 cups Bisquick™ mix

1/2 cup chopped walnuts

1/4 cup ground flaxseed or flaxseed meal

1/2 cup cooked quinoa

1 teaspoon baking soda

1 cup wild blueberries (thawed, if frozen)

Real maple syrup

Additional vanilla fat-free Greek yogurt

Additional wild blueberries (thawed, if frozen)

Additional chopped walnuts

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1

Place oats in large bowl, add milk; stir. Let stand 5 minutes.
2

Add yogurt and eggs to oatmeal mixture; mix well. Add remaining Pancake ingredients except blueberries; mix until blended. (Batter will be thick.)
3

Heat electric nonstick griddle to 350°F or skillet over medium heat. For each pancake, pour about 1/4 cup batter onto griddle; spread to 4 inches in diameter. Sprinkle 1 tablespoon blueberries over each pancake. Cook about 2 minutes on each side or until golden brown and cooked through.
4

Serve with Toppings.

Freeze leftover pancakes for a quick weekday breakfast. Cool pancakes completely on cooling rack. Place in resealable freezer plastic bag or container.
If you don't have cooked quinoa on hand, these pancakes are great without it. Next time you are making quinoa, make a little extra to save for this recipe.