Oatmeal Pancakes with Wild Blueberry Sauce

I found this recipe in "Health" magazine. It listed the "top ten superfoods for women" (wild alaskan salmon, wild blueberries, oats, broccoli, walnuts, avocados, red beans, greek yogurt, olive oil & dark chocolate). This recipe was called "America's healthiest breakfast", so I thought Sunday morning would be a perfect time to give it a try. It was great-the blueberry sauce really gave it a nice touch!

Oatmeal Pancakes with Wild Blueberry Sauce

Ingredients/Directions:

Soak 1 1/2 cups rolled oats in 1 cup low-fat buttermilk in a small bowl for 15 minutes. Combine 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/4 cup sugar, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt, and 1/2 tsp. ground cinnamon in a medium bowl. Whisk 2 large eggs together with 2 large egg whites in a small bowl, and stir in 1 1/2 cups 1% lowfat milk. Add the dry ingredients to the wet ingredients and stir. Heat a nonstick skillet over medium-high heat, and coat with cooking spray. Pour about 1/2 cup batter per pancake onto hot skillet, and cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip and cook 2 minutes or until bottoms are lightly browned. Transfer to a plate; keep warm. Cook remaining batter in batches. Meanwhile, combine 2 cups frozen wild blueberries, thawed, 1/4 cup sugar, and 1 tablespoon fresh lemon juice in a medium saucepan. Cook over medium heat until berries pop. Stir in 1/4 tsp. ground cinnamon. Spoon blueberry sauce over pancakes; serve. Makes about 12 pancakes.

YUM!