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Home : Breakfast : Oat and Wheat Pancakes with Cherry-Berry Sauce

Makes 12 pancakes
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Oat and Wheat Pancakes with Cherry-Berry Sauce

Contributed by: Chris WebAdmin. of


  • 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


  • 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


In a 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 boil, stirring occasionally. Boil one minute. Set aside.

In medium bowl, combine oat bran, flour, brown sugar, wheat germ, baking powder and salt; mix well.

In a 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.

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.

Preparation time: 40 minutes

Serving Size: Makes 12 pancakes

Nutritional Information: Nutrition information Per Serving: Calories 370, Calories from fat 50, Total fat 6 grams, Saturated fat 1 gram, Cholesterol 0 milligrams, Sodium 480 milligrams, Total carbohydrates 68 grams, Dietary fiber 9 grams, Sugars 39 grams, Protein 11 grams



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