Blueberry Oatmeal Pancakes
Wonderful blueberry flavor abounds in these thick pancakes that are easy to make or reheat on busy mornings. -Amy Spainhoward, Bowling Green, KY
Prep: 20 min. • Cook: 5 min./batch
Makes: 14 pancakes (1/4 cups syrup)
- 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 large egg whites
- 1 large egg
- 11/2 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
1. In a 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 cupful onto a hot griddle coated with cooking spray. Turn when bubbles form on top of the pancake; cook until the second side is golden brown.
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