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
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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

More Recipes from the Summer In the Country Cookbook:
Pancakes with Blueberry-Cinnamon Syrup
French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
Crustless Zucchini Pie
Girls’-Day-Out Granola
Apple-Berry Breakfast Crisp
Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
Delicious “Cow Butter”
Fresh Fruit with Creamy Sauce
Spoon Bread
Ericka’s Cheese Danish
Lemon Fluff
Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
Herbed Salmon Omelets