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Oatmeal Pancakes with Wild Blueberry Sauce

Oatmeal Pancakes with Wild Blueberry Sauce

Preparation

Soak oats in buttermilk in a small bowl for 15 minutes. Combine all-purpose flour, whole-wheat flour, 1/4 cup sugar, baking soda, baking powder, salt, and 1/2 teaspoon ground cinnamon in a medium bowl. Whisk eggs together with egg whites in a small bowl, and stir in milk. Add the dry ingredients to the wet ingredients, and stir. Heat a nonstick skillet over medium-high heat, and coat with cooking spray. Pour about 1/2 cup batter per pancake onto hot skillet, and cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip and cook 2 minutes or until bottoms are lightly browned. Transfer to a plate; keep warm. Cook remaining batter in batches. Meanwhile, combine blueberries, 1/4 cup sugar, and lemon juice in a medium saucepan. Cook over medium heat until berries pop. Stir in 1/4 teaspoon ground cinnamon. Spoon blueberry sauce over pancakes; serve.


Ingredients

    1 1/2 cups rolled oats
    1 cup 1% low-fat buttermilk
    1 cup all-purpose flour
    1/2 cup whole-wheat flour
    1/4 cup sugar
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    2 large eggs
    2 large egg whites
    1 1/2 cups 1% low-fat milk
    Cooking spray
    2 cups frozen wild blueberries, thawed
    1/4 cup sugar
    1 tablespoon fresh lemon juice
    1/4 teaspoon ground cinnamon



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