Oatmeal Pancakes and Blueberry Compote

Yield: 12 pancakes


1  1/4 cups rolled oats

2 cups nonfat milk

1 eggs or 1/4 cup Egg Beaters egg substitute

1/2 cup whole wheat flour

1/4 cup toasted wheat germ

1 tablespoon baking powder

2 teaspoons Splenda sugar substitute

2 teaspoons canola oil

1/2 teaspoon salt


In a medium bowl, combine oats and milk and allow to stand for 10 minutes.

(You can also process this in a blender for a smoother consistency).

Stir in egg, flour, wheat germ, baking powder, sugar substitute, oil, and salt.

Whisk until smooth.

Let batter stand for 30 minutes in the refrigerator.

Heat a large non-stick skillet or griddle; spray with cooking spray.

Pour batter by 1/4 cupfuls onto skillet or griddle; cook until the top starts to bubble and the bottom is browned.

Turn and cook another 1-2 minutes.

Serve Blueberry Compote over the Pancakes, delicious!!

Blueberry Compote

1 pint blueberries, washed and stemmed

1 Tbsp. cornstarch mixed with a ¼ cup water

¼ cup Splenda or whatever type of sweeter you prefer

Mix Splenda into Cornstarch mixture and cook together for a few minutes. May have to add more water but try not to add too much. Add blueberries and heat. Serve over pancakes.


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