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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.8
  • Total Fat: 3.5 g
  • Cholesterol: 63.1 mg
  • Sodium: 72.9 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 4.9 g
  • Protein: 10.5 g

View full nutritional breakdown of Oatmeal pancakes with blueberry sauce calories by ingredient
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Oatmeal pancakes with blueberry sauce

Submitted by: SUSANLBCONE


Number of Servings: 8

Ingredients

    1 1/2 cups rolled oats
    1 cup nonfat milk plus 1 tbsp cider vingear (or nonfat buttermilk)
    1 cup all-purpose flour
    1/2 cup whole wheat flour
    1/4 cup splenda or sugar
    1 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1/2 tsp cinnamon
    2 whole eggs
    2 egg whites
    1 1/2 cups nonfat milk
    4 cups frozen (unsweetened) blueberries, thawed
    1/2 cup splenda or sugar
    2 tbsp fresh lemon juice
    1/2 tsp cinnamon

Directions

Mix 1 cup nonfat milk with vinegar, set aside for 10 minutes.
Stir oats and nonfat milk mixture in small bowl and let set for 15 minutes.
Combine flours, 1/4 cup of splenda or sugar, baking powder, baking soda, cinnamon and salt in medium bowl.
Whisk eggs, egg whites and add 1 1/2 cups nonfat milk.
Add dry ingredients to wet ingredients and stir.
Cook on med-high on lightly greased griddle or hot skillet.
Cook 2 minutes until tops are bubbly and edges looked cooked, turn and cook 2 more minutes.

Blueberry sauce:
Combine blueberries, 1/2 cup of splenda or sugar plus lemon juice in sauce pan. Cook over medium until berries pop. Stir in 1/2 tsp cinnamon and lemon juice. Spoon berries sauce over pancakes.

Note: using 1/2 cup measure for batter equals 8 pancakes and the nutritional information.
Using 1/3 cup will yield about 12 pancakes.

Number of Servings: 8

Recipe submitted by SparkPeople user SUSANLBCONE.






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