Blueberry Oatmeal Pancakes

These thick and moist pancakes are bursting with blueberries and are easy and inexpensive. This came from Taste Of Home Simple & Delicious. I have not tried this, just posting for easy finding.

• Ready In: 25 mins
• Serves: 14
• Yields: 14 pancakes

Ingredients

• Pancakes

• 2  cups all-purpose flour
• 3 1⁄4 ounces  instant maple and brown sugar oatmeal (2 packets)
• 2  tablespoons sugar
• 2  teaspoons baking powder
• 1⁄8 teaspoon salt
• 2  egg whites
• 1  egg
• 1 1⁄2 cups nonfat milk
• 1⁄2 cup reduced-fat sour cream
• 2  cups fresh blueberries (If using frozen, Do Not Thaw before adding to batter) or 2  cups frozen blueberries (If using frozen, Do Not Thaw before adding to batter)

• Blueberry Syrup

• 1 1⁄2 cups fresh blueberries or 1 1⁄2 cups frozen blueberries
• 1⁄2 cup sugar

Directions

1. Pancakes: In a large bowl, combine the first five ingredients. In another bowl, whiisk the egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries.
2. Spoon batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown.
3. Syrup: In 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. Makes 1 1/4 cups syrup.