Protein Pancakes with Quinoa and Blueberries

Ingredients

• 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 Heart Smart™ 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

Instructions

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.