Breakfast

Oatmeal pancakes with blueberry sauce is for Breakfast.

Oatmeal pancakes with blueberry sauce takes several minutes to prepare.

Oatmeal pancakes with blueberry sauce takes several minutes to cook.

Oatmeal pancakes with blueberry sauce makes 8 servings.

The ingredients for Oatmeal pancakes with blueberry sauce are:

1 1/2 cups rolled oats
1 cup nonfat milk plus 1 tbsp cider vingear (or nonfat buttermilk)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup splenda or sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 whole eggs
2 egg whites
1 1/2 cups nonfat milk
4 cups frozen (unsweetened) blueberries, thawed
1/2 cup splenda or sugar
2 tbsp fresh lemon juice
1/2 tsp cinnamon

Here is how you make Oatmeal pancakes with blueberry sauce:

Mix 1 cup nonfat milk with vinegar, set aside for 10 minutes.Stir oats and nonfat milk mixture in small bowl and let set for 15 minutes.Combine flours, 1/4 cup of splenda or sugar, baking powder, baking soda, cinnamon and salt in medium bowl.Whisk eggs, egg whites and add 1 1/2 cups nonfat milk.Add dry ingredients to wet ingredients and stir.Cook on med-high on lightly greased griddle or hot skillet.Cook 2 minutes until tops are bubbly and edges looked cooked, turn and cook 2 more minutes.Blueberry sauce: Combine blueberries, 1/2 cup of splenda or sugar plus lemon juice in sauce pan. Cook over medium until berries pop. Stir in 1/2 tsp cinnamon and lemon juice. Spoon berries sauce over pancakes.Note: using 1/2 cup measure for batter equals 8 pancakes and the nutritional information.Using 1/3 cup will yield about 12 pancakes.Number of Servings: 8Recipe submitted by SparkPeople user SUSANLBCONE.

The nutritional information for Oatmeal pancakes with blueberry sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 231.8

• Total Fat: 3.5 g
• Cholesterol: 63.1 mg
• Sodium: 72.9 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 4.9 g
• Protein: 10.5 g