A Perfect Start: Oatmeal Blueberry Pancakes

- 3/4 cup steel-cut oats or regular oats
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low fat buttermilk
- 1 large egg, lightly beaten (omit yolk to reduce fat grams)
- 2 tablespoons vegetable oil }optional, or reduce
- 1/2 cup blueberries

In a large bowl, combine the oats, flour, baking powder, baking soda, and salt.

In a small bowl, stir together the buttermilk, egg and oil.

Fold the liquid ingredients into the dry, and mix until smooth.

You can add more liquid for thinner pancakes. Gently fold in blueberries.

Over medium-high heat, spray a skillet with vegetable oil, and when hot, drop 1/4 cup of batter onto the skillet. Using a spatula, spread out the batter to the desired thickness.

Add as many pancakes to the skillet that will easily fit. Cook until they are bubbly on top and brown.

Cook about 3 minutes. Flip, and cook about 2 minutes on the other side. Respray with vegetable oil, and repeat with the remaining batter.

Per 1 pancake, (makes 18): 71 calories, 3g fat, 3g protein, 10g carbohydrates.