Blueberry Pancakes

My guy's little sister stayed the night at our place, so I got up early to make a nice breakfast (too bad we didn't have enough time to enjoy it before we had to take her to bible school). I made thick, moist blueberry pancakes, figuring this would be a good way to sneak in some fruit. Once again, I used ground oatmeal in place of half of the flour because it not only cuts calories, but it makes the pancake more moist. Both my guy and I thought they came out delicious, unfortunately his little sis isn't a fan of blueberries. Oh well, I tried. But I did trick her and my guy into eating egg whites! They couldn't even tell that they weren't whole eggs. For every whole egg, I put 2 egg whites. I added a splash of milk, scrambled them, and topped them with a little 2% cheddar. They tasted just like whole eggs.

My Guy's rating*: 4

Oatmeal Blueberry Pancakes
1 1/4 c. ground oatmeal (I use my coffee bean grinder)
3/4 c. whole wheat flour
3 1/2 tsp. baking powder
1/4 tsp. salt
2 tbsp. honey
1 1/4 c. skim milk
2 egg whites, lightly beat
3 tbsp. melted light butter
1 c. fresh blueberries

Sift together oatmeal, flour, baking powder, and salt in a large bowl. In a separate bowl combine honey, milk, egg whites, and butter. Pour wet ingredients over dry ingredients and stir with wire whisk, careful not to over mix (batter should still be slightly lumpy). Stir in blueberries. Cook on medium low heat, if using a pan, spray with nonstick cooking spray after each set of pancakes. Flip once edges are dry and bubbles form on top. Serve with warm, light maple syrup.

*rating out of 5