Oatmeal Pancakes with blueberry sauce

By barbsjustagirl

Ingredients

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

Details

Servings 12

Preparation

Step 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.