Buttermilk-Oatmeal Pancakes

Here is a hearty, high grain way to start the day. Maple syrup is a perenial favorite topping: Chunky Blueberry Sauce or slice bananas would also complement their oat flavor.

Ingredients

2 1/2 cups buttermilk
3/4 cup rolled oats
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup toasted wheat germ
1/4 cup packed light brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 large egg
2 large egg whites
1 tsp canola oil
Maple Syrup (Optional)
Chunky Blueberry Sauce (Optional)

Mix buttermilk and oats together and let sit for 20 minute. Meanwhile, mix all the dry ingredients (all purpose flour through salt) together, and set aside. After oats have soaked for 20 minutes, mix in dry ingredients until thoroughly mixed. Whisk in egg, egg whites and canola oil, and mixed well.

Preheat griddle or pan to 300 degrees. Spray griddle w/ Pam cooiking spray, and place 1/4 cup mixture for each pancake, and cook until golden, about 3-4 min, then flip, cooking an additional 3-4 minutes until golden and cooked through. Keep warm and finish the rest of the pancakes.

Serve w/ Chunky Blueberry Sauce

2 pancakes = 241 cal

Chunky Blueberry Sauce

Ingredients

2 Cups blueberries, fresh or frozen(thawed)
2 TBS maple syrup
1 lemon, zested and juiced

Add blueberries, maple syrup, zest and juice to a pot, and bring to a simmer. Simmer for 20 minutes, and serve.

1 TBS Blueberry Syrup=21 cal