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Oatmeal Pancakes with Wild Blueberry Sauce

Charles Masters
Yield Makes about 12 pancakes

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.