1⁄2 cup reduced-fat buttermilk
1⁄2 cup whole-grain oat flour
1 large egg white, lightly beaten
1⁄2 teaspoon baking soda
1⁄4 teaspoon vanilla extract
1⁄4 teaspoon salt
I Can’t Believe It’s Not Butter! spray
1⁄2 cup fresh or frozen blueberries
The most Canadian Sugar-free, low-calorie pancake syrup you can find (optional)
100% fruit orange marmalade spread (optional)
Preheat the oven to 200°F.
In a small bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes.
Heat a large nonstick skillet over medium heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to mist lightly with I Can’t Believe It’s Not Butter! cooking spray. Return the pan to the heat. Pour the batter in 1⁄8-cup dollops onto the skillet to form 3 or 4 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Transfer to an oven-proof plate. Cover with aluminum foil. Place in the oven to keep warm. Repeat with cooking spray and the remaining batter to make 8 pancakes total.
Place 4 pancakes on each of 2 serving plates. Serve immediately with syrup, and/or fruit spread, if desired.
Makes 2 (4-pancake) servings
Per serving: 140 calories, 8 g protein, 20 g carbohydrates, 3 g fat (less than 1 g saturated), 5 mg cholesterol, 3 g fiber, 687 mg sodium