Huckleberries, abundant in the Northwest, are the star of this hearty pancake, but if you don't have access to them, blueberries will also work great! Packed with oatmeal, vanilla yogurt, orange zest, honey, and juicy berries, this pancake is great even without a topping, but I like to mix up a little huckleberry-orange sauce to give it an extra kick. —Loves Food Loves to Eat
1 1/2 cups
nonfat vanilla yogurt
zest of 1 orange
fresh orange juice
huckleberries or blueberries- coated with 1-2 T flour
Berry Orange Butter Sauce
remaining fresh orange juice
In This Recipe
Combine oats and yogurt, and stir to coat oats. Add everything except for berries, and stir to mix. Gently fold in berries.
Cook pancakes on a medium hot nonstick griddle with oil or cooking spray. When pancake bubbles throughout, flip and cook on 2nd side until golden brown and cooked through.
For sauce, heat ingredients to a boil, then lower heat and simmer until pancakes are ready. Drizzle over pancakes right before serving.