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Blueberry Oatmeal Pancakes Recipe

by Julie Waltz

Ingredients

2 cups all purpose flour 2 packets (1.51 oz each) instant maple and brown sugar oatmeal mix 2 Tbsp. sugar 2 tsp. baking powder 1/8 tsp. salt 2 egg whites (I use 1 whole egg instead of the whites) 1 egg

1 1/2 cups fat free milk 1/2 cup reduced fat sour cream 2 cups fresh or frozen blueberries For blueberry syrup 1 1/2 cups fresh or frozen blueberries 1/2 cup sugar

Directions

1. In a large bowl, combine the first five ingredients.
2. In another bowl, whisk the egg whites, egg, milk and sour cream.
3. Stir into dry ingredients just until moistened.
4. Fold in blueberries.
5. Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray.
6. Turn when bubbles form on top of pancake;
7. Cook until second side is golden brown.
8. In a microwave-safe bowl, combine syrup ingredients.
9. Microwave, uncovered, on high for 1 minute; stir.
10. Microwave 1-2 minutes longer or until hot and bubbly.
11. Serve warm with pancakes.

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