Buttermilk and Blueberry Pancakes

By á-3514

Ingredients

• 1 1/4 cups quick-cooking oats
• 1/2 cup whole wheat flour
• 3 tablespoons sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup low-fat buttermilk
• 1 egg
• 1 egg white
• 1 tablespoon unsalted butter, melted
• 1 teaspoon grated fresh lemon peel
• 1 cup fresh blueberries
• 1/2 cup maple syrup

Preparation

Step 1

1. In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.

2. 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.

3. Preheat the oven to 250ºF. 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 to 3 minutes. Turn the pancakes and cook 2 1/2 to 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.