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Blueberry Oatmeal Pancakes

TOTAL TIME: Prep: 20 min. Cook: 5 min./batch YIELD: 7 servings (1-1/4 cups syrup).
Wonderful blueberry flavor abounds in these thick and moist pancakes. My kids adore them, and I love that they're easy. —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, room temperature
  • 1 large egg, room temperature
  • 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

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

Nutrition Facts

2 pancakes with about 2 tablespoons syrup: 336 calories, 3g fat (1g saturated fat), 29mg cholesterol, 302mg sodium, 68g carbohydrate (32g sugars, 4g fiber), 10g protein.

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