- 1-1/2 cups water
- ½ cup steel cut oats
- 1/8 teaspoon potassium chloride salt substitute (optional)
- 1 cup whole wheat flour
- ½ teaspoon baking powder (low-sodium)
- ½ teaspoon baking soda
- 1 egg
- 1 cup low-fat or fat-free milk
- ½ cup plain Greek yogurt
- 1 cup frozen blueberries
- ½ cup + 2 tablespoons agave nectar
1. In a medium pot bring water to a boil and add steel cut oats and salt substitute. Reduce heat to a low simmer and cook until oats are tender, about 10 minutes. Remove from heat and set aside.
2. In a medium mixing bowl combine whole wheat pastry flour, baking powder and soda, egg, milk and yogurt. Mix until a batter is formed. Gently fold in blueberries and cooked oats.
3. Heat griddle or non-stick skillet heated over medium and coat with cooking spray. Spoon one quarter cup of batter onto surface and cook until pancakes begin to bubble and are slightly golden, about 2 – 3 minutes per side, working in batches if needed.
4. Garnish each pancake with about one tablespoon agave nectar.
Tips:
For an additional twist to this already delicious meal, try adding different berries, apple sauce or mixed nuts to create a different meal every morning. Add cinnamon or nutmeg to boost the flavor. A glass of non-fat milk will add protein and help meet your daily DASH goals.
