Ingredients
2 cups all-purpose flour2 packets (1.51 ounces each) instant maple and brown sugar oatmeal mix2 tablespoons sugar2 teaspoons baking powder1/8 teaspoon salt2 large egg whites1 large egg1-1/2 cups fat-free milk1/2 cup reduced-fat sour cream2 cups fresh or frozen blueberriesBLUEBERRY SYRUP:1-1/2 cups fresh or frozen blueberries1/2 cup sugar
Preparation
In a large bowl, combine the first 5 ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries.
Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown.
In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high for 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.
