Pancakes with Blueberry-Cinnamon Syrup

Serves: 5
Total Calories: 390


2 cups milk
1 tablespoon sugar
1 1/2 cups quick-cooking oats, uncooked
1 cup all-purpose flour
2 teaspoons baking powder
1 egg, beaten
2 egg whites, beaten
1/4 cup oil, divided
Blueberry-Cinnamon Syrup:
2 tablespoons sugar
1 teaspoon cornstarch
1 cup blueberries
1/4 cup water
1 tablespoon lemon juice
3/4 teaspoon cinnamon


Mix milk and sugar together in a large bowl; add oats, blending well. In another bowl, blend together flour and baking powder. Add oat mixture, egg, egg whites and 3 tablespoons oil. In a large skillet, heat remaining oil over medium-high heat. Pour batter by 1/4 cupfuls into skillet. Cook pancakes on one side until bubbles appear all over. Flip and continue cooking until golden on other side. Serve warm Blueberry-Cinnamon Syrup.

Blueberry-Cinnamon Syrup:
Combine sugar and cornstarch in a saucepan over medium heat. Stir in remaining ingredients; bring to a boil.

Tip: Light and fizzy…the perfect drink for brunch. Combine one cup sugar, 6 cups chilled pineapple juice and one cup lime juice. Stir in 2 liters sparkling water and serve over crushed ice.

Nutritional Facts:

Serves: 5
Total Calories: 390
Calories from Fat: 146

This Pancakes with Blueberry-Cinnamon Syrup recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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