In a bowl, combine:
1 cup regular or quick-cooking rolled oats
1 cup whole wheat flour
¼ cup each:
nonfat dry milk powder
1 teaspoon baking soda
¼ teaspoon salt
1 Tablespoon brown sugar
In another bowl combine:
2 eggs (lightly beaten)
2 cups buttermilk
4 Tablespoons butter or margarine (melted and cooled)
Add all ingredients at once to dry ingredients and stir until well blended.
Preheat a griddle or large frying pan over medium heat; grease lightly. Spoon batter, about ¼ cup for each cake. Cook until tops are bubbly and appear dry. Turn and cook other sides until lightly browned. Makes about 16 pancakes. Serve with blueberry sauce.
Per pancake: 3 grams protein, 12 grams carbohydrate, 42 milligrams colestrol, 185 calories.
In a pan, combine ¼ cup sugar and 1 Tablespoon cornstarch. Add 2 cups fresh or frozen and thawed blueberries, 2 Tablespoons lemon juice and 1/3 cup water. Cook over medium heat, stirring, until mixture is thickened. Serve warm or cold over pancakes, waffles, or French toast. Makes two cups sauce.