Dolce Mangia
Sweet Eats
Oatmeal Pancakes with Blueberry Sauce
1 1/2 c oatmeal
1 c buttermilk
1 c all-purpose flour
1/2 c whole-wheat flour
1/4 c sugar
1 t baking soda
1 t baking powder
1/2 t salt
1/2 t cinnamon
2 large eggs
2 large egg whites
1 1/2 c milk
Cooking spray
2 c frozen wild blueberries, thawed
1/4 c sugar
1 T fresh lemon juice
1/4 t ground cinnamon
Soak oats in buttermilk in a small bowl for 15 minutes. Combine all-purpose flour, whole-wheat flour, 1/4 cup sugar, baking soda, baking powder, salt, and 1/2 teaspoon ground cinnamon in a medium bowl. Whisk eggs together with egg whites in a small bowl, and stir in milk. Add the dry ingredients to the wet ingredients, and stir. Heat a nonstick skillet over medium-high heat, and coat with cooking spray. Pour about 1/2 cup batter per pancake onto hot skillet, and cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip and cook 2 minutes or until bottoms are lightly browned. Transfer to a plate; keep warm. Cook remaining batter in batches. Meanwhile, combine blueberries, 1/4 cup sugar, and lemon juice in a medium saucepan. Cook over medium heat until berries pop. Stir in 1/4 teaspoon ground cinnamon. Spoon blueberry sauce over pancakes; serve.
Time: 30 minutes   Serves: 4-6
This low-carb recipe came from the January 2010 Health magazine.
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