Pancakes with Blueberry-Cinnamon Syrup

By carvalhohm

Ingredients

• 2 c. milk
• 1 T. sugar
• 1-1/2 c. quick-cooking oats, uncooked
• 1 c. all-purpose flour
• 2 t. baking powder
• 1 egg, beaten
• 2 egg whites, beaten
• 1/4 c. oil, divided

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Mix together milk and sugar in a large bowl; add oats, blending well.

In a separate bowl, blend together flour and baking powder. Add oat mixture, egg, egg whites and 3 tablespoons oil to flour mixture. In a
large skillet, heat remaining oil over medium-high heat. Pour batter by 1/4 cupfuls into skillet. Cook pancakes on one side until bubbles appear on top. Flip and continue to cook until both sides are golden.

Serve topped with warm Blueberry-Cinnamon Syrup.

Serves 4 to 6.

Blueberry-Cinnamon Syrup:
2 T. sugar
1 t. cornstarch
1 c. blueberries
1/4 c. water
1 T. lemon juice
3/4 t. cinnamon

Combine sugar and cornstarch in a saucepan over medium heat. Stir
in remaining ingredients; bring to a boil. Cook until thickened to
desired consistency.