Blueberries are packed with powerful, disease-fighting antioxidants. Here, they combine with whole grains for a yummy way to eat yourself to good health.

Prep Time: 10 minutes, cook time: 20 Minutes, servings: 6 

Ingredients

Hotcakes

2 cups stone-ground whole-wheat flour

4 teaspoons baking powder

1⁄4 teaspoon salt

2⁄3 cup old-fashioned rolled oats

8 teaspoons sugar

4 large eggs, lightly beaten

1 1⁄3 cups nonfat milk

Blueberry sauce

3 cups fresh blueberries

Grated zest and juice of 1⁄2 lemon

2 tablespoons sugar

2 teaspoons cornstarch

6 tablespoons Greek yogurt

Directions

1. To make the hotcake batter, combine flour, baking powder and salt in a medium bowl. Stir in oats and sugar. Make a well in center and pour in eggs and milk. Whisk together until smooth. Set aside.

2. To make blueberry sauce, place blue–berries, lemon zest and juice and sugar in a medium saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until softened and juicy, about 5 minutes. Meanwhile, stir together cornstarch and 2 teaspoons water in a small bowl until dissolved. Stir into blueberries. Cook, stirring constantly, until thickened, about 30 seconds. Cover and remove from heat.

3. Heat oven to 225F. Heat a lightly greased cast-iron skillet over medium heat. Using 1 tablespoon batter for each hotcake, make 4 to 6 at a time. Cook until tops of cakes form bubbles and are almost set, about 1 1⁄2 minutes; flip and cook until bottoms are golden brown, about 30 seconds more. Transfer to a baking pan, cover with foil and keep warm in oven while making remaining hotcakes. (Hotcakes can be made ahead, cooled and frozen in a heavy-duty resealable plastic storage bag for up to 1 month.)

4. Serve a stack of 4 hotcakes per person, topped with about 1 tablespoon each of blueberry sauce and yogurt.