Oat and Wheat Pancakes with Cherry Berry Sauce

Enjoy these delicious pancakes made with oat and wheat and can be serve with warm cherry berry sauce that’s ready in 45 minutes.

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Servings 12

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ingredients 17
Prep Time 40 min
Total Time 45 min

Ingredients

SAUCE

1/2: cup water

1: tablespoon cornstarch

1/4: cup sugar

2: teaspoons fresh lemon juice

2: teaspoons vanilla

1/4: teaspoon ginger

1 1/2: cups frozen unsweetened pitted dark sweet cherries

1 1/2: cups frozen unsweetened raspberries or blueberries

PANCAKES

3/4: cup uncooked oat bran hot cereal

1/2: cup whole wheat flour

3: tablespoons dark brown sugar

2: tablespoons wheat germ

2 1/4: teaspoons baking powder

1/4: teaspoon salt

1 1/4: cups skim milk

1: tablespoon oil

2: egg whites or 1/3 cup refrigerated or frozen fat-free egg product, thawed

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Directions

1 In medium saucepan, combine water and cornstarch; stir until cornstarch is dissolved. Stir in all remaining sauce ingredients. Cook over medium-high heat for 10 to 15 minutes or until mixture comes to a boil, stirring occasionally. Boil 1 minute. Set aside.
2 In medium bowl, combine oat bran, flour, brown sugar, wheat germ, baking powder and salt; mix well.
3 In small bowl, combine milk, oil and egg whites; beat until well blended. Add to dry ingredients; stir just until dry ingredients are moistened and large lumps disappear.
4 Heat nonstick griddle or large skillet to medium-high heat (375°F.). Pour scant 1/4 cup batter onto hot griddle, spreading to form 4-inch pancakes. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 1/2 to 2 minutes or until golden brown. Serve warm sauce over pancakes.