Blueberry Oatmeal Pancakes
Wonderful blueberry flavor abounds in these thick and moist pancakes. My kids love them, and they are very nutritious, easy, and inexpensive! —Amy Spainhoward, Bowling Green, Kentucky
Ingredients
- 2 cups all-purpose flour
- 2 packets (1.51 ounces each) instant maple and brown sugar oatmeal mix
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 2 large egg whites
- 1 large 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
Reviews
These were very good! They were so fluffy and thick. The fresh blueberries added a nice burst of flavor. I used reduced-sugar oatmeal packets and fat-free sour cream, too, and I did not make the blueberry syrup but used sugar-free maple syrup instead. Measuring 1/4 cup batter as indicated, I got 18 pancakes out of the batch, and the calories without syrup came in at only 94 per pancake! Yummy.
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These were nothing special. They lacked sweetness although I didn't make the syrup.
Love, love, love these pancakes! The blueberry syrup is perfect on top! If you like blueberries, you'll love these pancakes. I have only made these with fresh blueberries.
I love this recipe! I exchanged low fat vanilla yogurt for the sour cream, and the results were great.
Would like to add some type of extract for more flavor.
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