Ingredients: 1-1/4 cups rolled oats
2 cups Soy Milk
2 egg whites, lightly beaten
1 Tbs brown sugar
1 cup blueberries
1-1/2 cups flour (may be all or part whole wheat)
1 Tbs baking powder
Directions:
Combine the oats, Soy Milk, egg whites and brown sugar in a mixing bowl and let sit 10 minutes to soften.
Mix together the flour and baking powder; stir into the oat mixture. Stir in the blueberries (do not thaw if frozen).
Using 1/4 cup batter per pancake, cook on a nonstick or lightly oiled griddle or pan until bubbles form on the top. Turn over and cook until the underside is golden.
Yield: 18 pancakes (6 servings)
Serving size: 3 pancakes
Per serving: 252 calories, 3 g fat (0.4 g sat fat), 11 g pro, 46 g carb, 2.3 g fiber, 186 mg sodium, 0 mg cholesterol
Exchanges: 3 starch
