Blueberry Oatmeal Pancakes

By nurseliz

comfort food diet

weight watchers points 5

Ingredients

• BLUEBERRY SYRUP:
• Ingredients
• 2 cups all-purpose flour
• 2 packets (1.51 ounces each) instant maple and brown sugar oatmeal mix
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 2 egg whites
• 1 egg
• 1-1/2 cups fat-free milk
• 1/2 cup reduced-fat sour cream
• 2 cups fresh or frozen blueberries
• 1-1/2 cups fresh or frozen blueberries
• 1/2 cup sugar

Details

Servings 14
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

Directions

In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries.
Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown.
In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes. Yield: 14 pancakes (1-1/4 cups syrup).

Editor's Note: If using frozen blueberries, do not thaw before adding to batter. This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 pancake with 1 tablespoon syrup equals 171 calories, 2 g fat (1 g saturated fat), 19 mg cholesterol, 145 mg sodium, 34 g carbohydrate, 2 g fiber, 5 g protein.