Blueberry Oatmeal Pancakes and Stone Fruit Smoothie

Healthy breakfast options for those with a sweet tooth.

It can be easy to spend unnecessary calories on breakfast. But, if you happen to like the sweeter breakfast foods, Chef Kelly Lubiewski, Morrison executive chef at Barnes-Jewish St. Peters Hospital, has some great recipes for you to try!

Print recipe cards for BLUEBERRY OATMEAL PANCAKES and STONE FRUIT SMOOTHIES. 

Blueberry Oatmeal Pancakes

(Serves 8 - 2 pancakes each)

Ingredients:

1 cup oatmeal
1 cup buttermilk
1 cup skim milk
5 egg whites
2 Tablespoons canola oil
4 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 cups blueberries
Pure maple syrup

Directions:

1. Combine dry oatmeal with buttermilk, skim milk, egg whites and oil. Allow to sit for
20 minutes to soften the oats.
2. Combine all dry ingredients: brown sugar, baking powder and baking soda, both flours,
cinnamon and salt. Mix wet ingredients with dry ingredients and stir just to combine.
3. Heat large flat pan or pancake griddle and spoon 2 oz. batter per pancake onto the
griddle. Right away, sprinkle each pancake with 1/4 cup fresh blueberries. Turn over
pancake only once after the blueberry side has started to bubble. Finish cooking.
Serve immediately with maple syrup as desired.

Nutrition Facts:

Stone Fruit Smoothie

(Serves 3 - 2 cups each)

Ingredients:

1 cup diced banana
3 cups frozen peach slices
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract
2 cups vanilla yogurt
3 cups ice cubes

Directions:

Put all ingredients in a blender and puree until smooth. Serve immediately.

Nutrition Facts:

(1 serving)
Calories: 210
Total Fat: 2 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 9 g