Oatmeal Pancakes with Wild Blueberry Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
1. 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.
|
|