Oatmeal Pancakes with Wild Blueberry Sauce

Charles Masters
Makes about 12 pancakes


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


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.

Created date

December 2009

Nutritional Information

Calories 189
Satfat 1 g
Monofat 1 g
Polyfat 1 g
Fat 2 g
Cholesterol 38 mg
Protein 7 g
Carbohydrate 36 g
Sugars 13 g
Fiber 3 g
Iron 2 mg
Sodium 242 mg
Calcium 101 mg