1 1/2 cups rolled oats
1 cup low-fat buttermilk(1%)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
2 large egg whites
1 1/2 cups low-fat milk
2 cups frozen wild blueberries
1/4 sugar
1 tablespoon fresh lemon juice
Soak the oats in the buttermilk in a small bowl for 15 min. Combine the flours, 1/4 c sugar, baking soda, baking powder, salt and cinnamon. Whisk eggs with egg whites in a small bowl and stir in low-fat milk. Add dry ingredients to the wet ingredients and stir. Pour about 1/2 cup batter per pancake on hot skillet and cook for 2 min. Flip and cook 2 min. or until slightly browned. Cook remaining batter. Meanwhile combine 2 cups frozen wild blueberries thawed, 1/4 c sugar and fresh lemon juice in a saucepan. cook over med. until berries pop. Stir in cinnamon. Spoon blueberry sauce over pancakes. Makes about 12 pancakes.