Is this really my second food post? Ah, well. I can’t claim that everybody in our house loves breakfast as much as I do, but I sure LOVE a decent breakfast!! Starting out your day with a solid, hearty meal sets the stage for a healthy, active day. And here is one of our recent breakfasts. Oatmeal pancakes with homemade blueberry sauce and poached eggs. The kids don’t usually mind when I subject them to new recipes. Especially when blueberries are involved. But this mom realized too late that My Hungry Children + Cooked Blueberries = Too Much Laundry!!
Here is the recipe:
Soak 1 1/2 C. rolled oats in 1 C. lowfat buttermilk in a small bowl for 15 minutes. Combine 1 C. flour, 1/2 C. whole wheat flour, 1/4 C. sugar, 1 t. baking soda, 1 t. baking powder, 1/2 t. salt, and 1/2 t. ground cinnamon in a medium bowl. Whisk 2 large eggs together with 2 large egg whites in a small bowl, and stir in 1 1/2 C. milk. Add the dry ingredients to the wet ingredients, and stir. Heat a nonstick skillet over medium-high heat, and cook pancakes on both sides. Serve hot.
Blueberry sauce: combine 2 C. frozen wild blueberries, thawed, 1/4 C. sugar, and 1 T. fresh lemon juice in a medium saucepan. Cook over medium heat until berries pop. Stir in 1/4 t. ground cinnamon. Spoon over pancakes.
Soak 1 1/2 C. rolled oats in 1 C. lowfat buttermilk in a small bowl for 15 minutes. Combine 1 C. flour, 1/2 C. whole wheat flour, 1/4 C. sugar, 1 t. baking soda, 1 t. baking powder, 1/2 t. salt, and 1/2 t. ground cinnamon in a medium bowl. Whisk 2 large eggs together with 2 large egg whites in a small bowl, and stir in 1 1/2 C. milk. Add the dry ingredients to the wet ingredients, and stir. Heat a nonstick skillet over medium-high heat, and cook pancakes on both sides. Serve hot.
Blueberry sauce: combine 2 C. frozen wild blueberries, thawed, 1/4 C. sugar, and 1 T. fresh lemon juice in a medium saucepan. Cook over medium heat until berries pop. Stir in 1/4 t. ground cinnamon. Spoon over pancakes.
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