Oatmeal Pancakes with Wild Blueberry Sauce

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 cups blueberries wild frozen thawed
• 2 large egg whites 
• 2 large eggs 
• 1 cup flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon fresh
• 1 cup buttermilk 1% low-fat
• 1.5 cups milk 1% low-fat
• 1.5 cups oats 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 0.5 cup flour whole-wheat

Equipment

• bowl
• frying pan
• sauce pan
• whisk

Directions

1. Soak oats in buttermilk in a small bowl for 15 minutes.
2. 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.
3. Whisk eggs together with egg whites in a small bowl, and stir in milk.
4. Add the dry ingredients to the wet ingredients, and stir.
5. Heat a nonstick skillet over medium-high heat, and coat with cooking spray.
6. 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.
7. 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.