Ingredients
3/4 cup quick-cooking oats, divided3 tablespoons orange juice1 large egg, lightly beaten2/3 cup fat-free evaporated milk1/4 cup reduced-fat sour cream2 tablespoons unsweetened applesauce1/2 teaspoon vanilla extract1/2 cup whole wheat flour1/4 cup all-purpose flour3 tablespoons brown sugar1 teaspoon baking powder1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon baking soda1 cup fresh or frozen blueberries
Preparation
In a small bowl, combine 1/4 cup oats and orange juice; let stand for 5 minutes. Stir in the egg, milk, sour cream, applesauce and vanilla; set aside.
Place remaining oats in a small food processor; cover and process until ground. Transfer to a large bowl; add the flours, brown sugar, baking powder, cinnamon, salt and baking soda. Stir in the wet ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; sprinkle with blueberries. Turn when bubbles form on top; cook until second side is golden brown.
