Oatmeal Buttermilk and Berry Pancakes

By dette

These oat cakes have such a lovely blending of flavors and pleasing texture from he whole grains.

Ingredients

• 1 1/4 c quick-cooking oats
• 1/2 c whole wheat flour
• 3 tbsp sugar
• 1/2 t. baking powder
• 1/4 t baking soda
• 1/8 t salt
• 1 c low-fat buttermilk
• 1 egg
• 1 egg white
• 1 tbsp unsalted butter, melted
• 1 t grated fresh lemon peel
• 1 c fresh blueberries
• 1/2 c maple syrup

Preparation

Step 1

In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
Preheat the oven to 250 degrees. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2-3 minutes. Turn the pancakes and cook 2 1/2-3 minutes longer, or until golden and cooked through. transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the maple syrup over the pancakes.