Blueberry Pancakes

Tip: This better will keep in your refrigerator for up to 3 days

Ingredients:

• ½ cup reduced-fat buttermilk


• ½ cup whole grain oat flour


• 1 large egg white, lightly beaten


• ½ tsp baking soda


• ½ tsp vanilla extract


• ½ tsp salt


• ½ cup fresh or frozen (not thawed) blueberries

Preparation:

• Preheat oven to 200 F


• Combine buttermilk, flour, egg white, baking soda, vanilla extract, and salt in bowl. Whisk just until blended. Stir in blueberries. Let stand 10 minutes.


• Heat large nonstick over medium heat until it is hot enough for a spritz of water to sizzle. Wearing oven mitt, briefly remove pan from heat to mist lightly with olive oil cooking spray. Return pan to heat.


• Pour batter in 1/8-cup dollops onto skillet to from 3 or 4 pancakes. Cook about 2 minutes, or until bubbles appear on tops and bottoms are golden brown. Flip. Cook 2 minutes more, or until browned on bottom.


• Transfer to ovenproof plate. Cover with aluminum foil. Place in oven to keep warm. Repeat with cooking spray and remaining batter to make 8 pancakes total.


• Place 4 pancakes on each of 2 serving plates. Serve immediately with syrup, if desired

Weight Loss Recipes Amount Per Serving(4 pancakes): 140 Calories, 8 g Protein, 20 g carbohydrates, 3 g Dietary Fiber, 3 g fat, < 1 g saturated fat, 5 mg cholesterol, 687 mg sodium