Blueberry Oatmeal Pancakes

Ingredients :

2 cups all-purpose flour

2 packets (1.51 oz. each) instant maple and brown sugar oatmeal mix

2 Tablespoons sugar

2 teaspoons baking powder

1/8 teaspoon salt

2 egg whites

1 egg

1 1/2 cups fat-free milk

1/2 cup reduced-fat sour cream

2 cups fresh or frozen blueberries

 

Blueberry Syrup:

1 1/2 cups fresh or frozen blueberries

1/2 cup sugar

Directions :

In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Spoon batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown.

In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve with warm pancakes.

Yield : 

14 pancakes (1 1/4 cups syrup)

Nutrition Info :

1 pancake with 1 Tablespoon syrup equals 171 calories, 2 g fat, 2 g fiber

 

Recipe from Pattie Carr- Cook and be well