Oats and Raspberries Pancakes & Almond-Crusted French Toast With Blueberry Sauce

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Oats and Raspberries Pancakes
Makes 12 servings

8 eggs
4 cups buttermilk
2 cups plain yogurt
2 sticks butter (melted and cooled, but still liquid)
4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
2 teaspoons kosher salt
1/4 cup sugar
2 cups rolled oats
1 pint fresh raspberries

Whisk together eggs, buttermilk, yogurt and butter. In a separate bowl, stir together flour, baking powder, baking soda, salt, sugar and oats. Add dry ingredients to wet ingredients and whisk until smooth. Fold in raspberries. Cook pancakes on a large, non-stick pan or griddle over medium heat until done.

Approximate values per serving: 442 calories, 22 g fat, 174 mg cholesterol, 15 g protein, 46 g carbohydrates, 3 g fiber, 1,088 mg sodium, 45 percent calories from fat.

Almond-Crusted French Toast With Blueberry Sauce
Makes 4 servings

2 pints fresh or frozen blueberries
1 cup finely ground roasted almonds
3 large eggs
1/2 cup vanilla yogurt
1/2 cup milk
3 tablespoons butter
12 slices brioche or challah bread

For the blueberry sauce: Place blueberries in a medium saucepan over medium heat. Cook 10 minutes, stirring frequently and mashing into a sauce consistency. Set aside.
For the French toast: Place ground almonds in a large, shallow bowl. In a separate, medium bowl, whisk the eggs, yogurt and milk until well blended. Heat a large skillet or griddle over medium heat. Working in batches and using about 1/2 tablespoon butter for every two bread slices, heat butter in skillet until melted and foamy. Dip each bread slice into egg mixture, then into ground almonds. Place on skillet and cook until lightly browned on both sides, approximately 2-1/2 to 3 minutes per side. Serve warm with the blueberry sauce.

Approximate values per serving: 887 calories, 55 g fat, 331 mg cholesterol, 22 mg protein, 76 g carbohydrates, 6 g fiber, 591 mg sodium, 56 percent calories from fat.