I love pancakes! Seriously, who doesn’t smile at the thought of a stack of warm, fluffy cakes topped with maple syrup? If you haven’t tried making batter from scratch, it’s definitely worth is (and cheaper than buying a mix). This recipe (from Prevention magazine) gets a healthy boost with oatmeal and whole wheat flour. Limit yourself to 3 cakes and your breakfast is only 400 calories!
1 1/4 cups quick-cooking oats
1/2 cup whole wheat flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk (if you don’t have buttermilk, make your own by combining 1 tablespoon of lemon juice or vinegar with enough milk to make 1 cup. Let it sit for 5 minutes and you have buttermilk)
1 egg white
1 tablespoon unsalted butter, melted
1 teaspoon grated fresh lemon peel
1 cup fresh blueberries
1/2 cup maple syrup
2. In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
3. Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes. Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Divide the maple syrup over the pancakes.