Blueberry-Oatmeal Oven Pancake

(6 servings) Printable Version

1 16-ounce can blueberries in syrup
1 and 1/2 cups reduced fat Bisquick
1 cup quick cooking oats
2/3 cup vanilla fat-free yogurt
1 cup skim milk
2 tablespoons white sugar
1 egg white
1 tablespoon cornstarch

Preheat oven to 425 degrees F.

Spray a 15 1/2 x 10 1/2 inch jelly roll pan with cooking spray.

Beat Bisquick, oats, yogurt, milk, sugar and egg white with wire whisk or hand beater until well blended. Drain blueberries, reserving syrup and 1/4 cup blueberries. Gently stir remaining blueberries into batter. Spread batter in pan.

Bake 14 to 16 minutes or until set. Meanwhile, cook reserved syrup, the cornstarch and orange peel in 1 quart saucepan over medium heat, stirring frequently, until thickened and bubbly. Stir in reserved 1/4 cup blueberries.

Cut pancake into 12 squares. Serve immediately with blueberry sauce.

This easy-to-prepare baked pancake requires a store-bought baking mix and canned blueberries (aka pie filling).

Mr Breakfast would like to thank muffin for this recipe.

Comments About This Recipe
What do you think of Blueberry-Oatmeal Oven Pancake?

Overall Average Rating = 5 (out of 5)

Based on 2 votes.

From anne

Rating (out of 5):

I liked it, but I'm wondering what adjustments I'd need to make to use fresh blueberries next time.

Comment submitted: 7/11/2012 (#14151)

From SuperGood

Rating (out of 5):

Amazing!

Comment submitted: 1/5/2007 (#1112)

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