Whole-wheat buttermilk and blueberry pancakes
1 1/4 cups quick-cooking oats
1/2 cup whole wheat flour
3 Tbsp. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 cup low-fat buttermilk
1 egg white
1 Tbsp. unsalted butter, melted
1 tsp. grated fresh lemon peel
1 cup fresh blueberries
1/2 cup maple syrup
In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes. Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the maple syrup over the pancakes.
Serves 12, 1 serving = 3 pancakes