Blueberry-Oatmeal Oven Pancake Recipe

Ingredients <br>- 1 1/2 cups Reduced Fat Bisquick® <br>- 1 cup quick cooking oats <br>- 2/3 cup vanilla fat-free yogurt <br>- 1 cup skim milk <br>- 2 tablespoons white sugar <br>- 1 egg white <br>- 1 (16.5 ounce) can blueberries in syrup <br>- 1 tablespoon cornstarch <br><p></p>Directions <br>step 1: Preheat oven to 425 degrees F (220 degrees C). Spray a 15 1/2 x 10 1/2 inch jelly roll pan with cooking spray. <br>step 2: 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. <br>step 3: 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. <br>step 4: Cut pancake into 12 squares. Serve immediately with blueberry sauce. <br>

Ingredients
- 1 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 (16.5 ounce) can blueberries in syrup
- 1 tablespoon cornstarch

Directions
step 1: Preheat oven to 425 degrees F (220 degrees C). Spray a 15 1/2 x 10 1/2 inch jelly roll pan with cooking spray.
step 2: 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.
step 3: 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.
step 4: Cut pancake into 12 squares. Serve immediately with blueberry sauce.

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