Whole Wheat Oatmeal Pancakes (w/ Blueberries)

1 cup Quick Cooking rolled oats
2 1/2 cup fat-free milk
1/2 cup whole wheat flour
1/2 cup oatmeal flour
1/4 toasted wheat germ
1 (tsp) packet splenda or stevia
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon, nutmeg or cloves
3 egg whites, lightly beaten
1 tsp pure vanilla extract
1 cup fresh or frozen blueberries (optional)

In a medium bowl, blend together the oats and milk and let stand for 10 minutes.
In a large bowl, combine whole wheat flour, all purpose flour, wheat germ, sugar, baking powder, salt and spice. Mix well.
Add egg white and extract to at mixture and stir together. Add to the flour mixture and stir until moistened but with small lumps remaining. Don't overmix. Let mixture stand in the refrigerator for 30 minutes.
Preheat a nonstick pan or griddle coated with cooking spray over medium heat. Working in batches, pour 1/4 cup batter for each pancake onto hot pan. Cook 2-3 minutes or until top starts to bubble and bottom is browned. Turn and cook 1 to 2 minutes longer, or until golden brown.
Makes 20 pancakes.

Number of Servings: 23

Recipe submitted by SparkPeople user AFRICAPARISH.