Oatmeal Pancakes with Blueberry Sauce

r OatmealPanacakesBlueberrySauce

Prep Time: 10 minutes

Cooking Time: 30-45 minutes

Ingredients

  • 1 package (12 ounces) frozen blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 3/4 cup quick-cooking oats
  • 1/2 cup white whole-wheat flour (such as King Arthur’s white whole-wheat flour)
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 egg
  • 1 tablespoon canola oil
  • 1 tablespoon vanilla extract
  • Vegetable oil cooking spray

Instructions

To prepare blueberry sauce, combine blueberries, sugar and lemon juice in a saucepan and heat over medium heat. Allow mixture to gently simmer for 20 to 25 minutes. In a small bowl combine the cornstarch and water and stir until dissolved. Reduce heat to medium-low and add cornstarch mixture to blueberry mixture, stirring constantly. Cook 1 minute on medium-low heat. Remove sauce from heat and allow to cool while preparing the pancakes. In a large bowl, combine dry oats, whole-wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and salt; mix well. In a medium bowl, whisk together the buttermilk, egg, oil and vanilla. Pour buttermilk mixture over dry ingredients and stir until batter is just combined. Spray a nonstick skillet with cooking spray and set over medium-high heat. When hot, spoon 2 tablespoons of the batter onto pan. Turn pancake when top forms bubbles and edges appear cooked. Briefly cook second side, just long enough to brown. Repeat with remaining batter. Batter will yield 24 pancakes.


Yield: 8 servings (serving size: 3 pancakes with 2 tablespoons sauce)

Nutritional Info

  • Calories = 207
  • Fat = 4 gm
  • Saturated fat = 1 gm
  • Trans fat = 0 gm
  • Cholesterol = 28 mg
  • Protein = 5 gm
  • Sodium = 214 mg
  • Carbohydrate = 39 gm
  • Fiber = 3 gm
  • Calcium = 62 mg
  • Calories from fat = 17%

Food exchanges: 1 1/2 starch, 1 fruit, 1/2 fat