Make breakfast a whole-grain, hearty start to day

Since it’s a given by now that breakfast is the most important meal of the day, one that gives everyone the best start, the next subject to consider is the tasty one: what to have for breakfast.

Oatmeal is a warmly favored option that fulfills the job of a good breakfast: To fuel us with energy our bodies can use for physical performance and our brains can use for concentration and problem solving.

But it doesn’t always have to be the classic oatmeal in a bowl. Because oats can replace up to one-third of the flour called for in recipes for baked goods, whole-grain oats can be ingredients in breakfast breads, muffins, scones – or even pancakes.

These Double-Berry Whole-Grain Pancakes add fiber, flavor and vitamins of berries to the grain values of the oats.

Double Berry Whole-Grain Pancakes

Recipe developed for the Associated Press by Quaker Oats

For the pancakes:

3/4 cup whole wheat flour

1/2 cup oats (quick or old-fashioned, uncooked)

1/4 cup toasted wheat germ

2 tablespoons granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

11/3 cups fat-free milk

1 egg, beaten

2 tablespoons vegetable oil

1/2 cup dried cranberries

1 1/2 cups fresh or frozen blueberries, thawed and drained

For berry topping:

10-ounce jar blueberry or blackberry fruit spread

1 tablespoon lemon juice

In large bowl, combine flour, oats, wheat germ, sugar, baking powder and salt; mix well.

In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. Gently stir in cranberries. (Do not overmix.)

Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375 F). Lightly grease or spray griddle with nonstick cooking spray. For each pancake, pour scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn pancakes when edges look cooked.

In small microwavable bowl, heat fruit spread and lemon juice on high (100 percent) 3 minutes, stirring occasionally, until melted and smooth. Pour over pancakes.

Yield: About 16 pancakes

Nutrition information per serving, 1/8 of recipe (2 pancakes plus 11/2 tablespoons topping): 245 calories, 4 grams fat (0.5 grams saturated, 15 percent fat calories), 5 grams protein, 48 grams carbohydrate, no cholesterol, 4 grams dietary fiber, 230 milligrams sodium.