Oatmeal Pancakes with Wild Blueberry Sauce

When Australian researchers put people on reduced calorie diets, one low-fat, the other low-carb, for 1 year, each group lost an average of 30 pounds.  But the low-carb group, which cut out bread, pasta, and beans, felt more angry, depressed and confused than the low-fat eaters.  Carbs help stimulate the production of mood-boosting serotonin.  To lose weight and stay upbeat, eat a calorie controlled diet with about 30 grams of healthy carbs, such as produce and whole grains at every meal.

Try this recipe.

Oatmeal Pancakes with Wild Blueberry Sauce  YUM!

Pancakes

1.5 cups rolled oats

1 cup low-fat buttermilk (1%)

1 cup of all-purpose flour

1/2 cup whole-wheat flour

1/4 cup sugar or splenda

1 tsp of baking sodoa

1 teaspoon of baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

2 large egg whites

1.5 cups skim milk

Wild Blueberry Sauce

2 cups frozen wild blueberries (thawed)

1/4 cup sugar or splenda

1/4 teaspoon ground cinnamon

1 tablespoon fresh lemon juice.

Soak rolled oats in the low-fat buttermilk in a small bowl for 15 minutes.  Combine the all-purpose flour,  whole-wheat flour,  sugar (or splenda)  baking soda,  baking powder n salt and ground cinnamon in a medium bowl.

Whisk 2 large eggs together with 2 large egg whites in a small bowl and stir in low fat milk.  add the dry ingredients to the wet ingredients, and stir.  Heat a nonstick skillet over medium-high heat, and coat with cooking spray.  Pour about 1/2 cup batter per pancake onto hot skillet, and cook 2 minutes or until tops are covered with bubbles and edges look cooked.  Flip and cook 2 minutes or until bottoms are lightly brown.

Transfer to a plate and keep warm.  Meanwhile combine blueberries  1/4 cup sugar (or splenda) and fresh lemon juice in a medium saucepan.  Cook over medium heat until berries pop.  Stir in ground cinnamon. Spoon blueberry sauce over pancakes.  Makes about 12 pancakes.