Recipe: Oatmeal Pancakes with Blueberry-Maple Syrup (using oats and whole wheat flour)

OATMEAL PANCAKES WITH BLUEBERRY-MAPLE SYRUP


1 cup old-fashioned rolled oats
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1/4 cup ground flaxseed
3 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/3 cups low-fat buttermilk
1 large egg
1 1/2 teaspoons vanilla extract
FOR THE BLUEBERRY-MAPLE SYRUP:
1 cup blueberries
1/4 cup maple syrup

Combine the oats, flours, flaxseed, sugar, baking powder, and salt in a large bowl.

Whisk the buttermilk, egg, and vanilla together in another bowl. Stir the buttermilk mixture into the flour mixture until blended. Let stand 3 minutes.

Spray a large nonstick skillet or griddle with nonstick spray and heat over medium heat. Pour the batter by 1/4-cup measures onto the griddle. Cook until small bubbles just begin to appear on top of the pancakes and they are golden brown underneath, about 3 minutes. Flip and cook until the second side has browned, about 2 minutes longer.

Combine blueberries and maple syrup in small saucepan and cook over medium-low heat until warmed. Serve over pancakes.

Makes 6 servings

Per Serving: (3 pancakes and 2 1/2 tablespoons blueberry syrup): 304 Cal, 5 g Fat, 1 g Sat Fat, 0 g Trans Fat, 39 mg Chol, 338 mg Sod, 55 g Carb, 4 g Fib, 11 g Prot, 185 mg Calc.

Try It: Ground flaxseed, a source of fiber, antioxidants, and omega-3s, is one of the current darlings of the nutritional world. Try adding small amounts to breakfast cereal or baked goods.

Source: Weight Watchers Eat! Move! Play! by Weight Watchers