Oatmeal Pancakes with Wild Blueberry Sauce

oatmeal-pancakes-wild-blueberry-sauce
Charles Masters

Ingredients

Preparation

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.

Nutrition Information

  • Calories per serving189
  • Saturated fat per serving1
  • Monounsaturated fat per serving1
  • Polyunsaturated fat per serving1
  • Fat per serving2
  • Cholesterol per serving38
  • Protein per serving7
  • Carbohydrates per serving36
  • Sugars per serving13
  • Fiber per serving3
  • Iron per serving2
  • Sodium per serving242
  • Calcium per serving101