1 1/4 CUPS QUICK-COOKING OATS
1/2 CUP WHOLE WHEAT FLOUR
3 TABLESPOONS SUGAR
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
1/8 TEASPOON SALT
1 CUP LOW-FAT BUTTERMILK
1 EGG WHITE
1 TABLESPOON UNSALTED BUTTER, MELTED
1 TEASPOON GRATED FRESH LEMON PEEL
1 CUP FRESH BLUEBERRIES
1/2 CUP MAPLE SYRUP
1.In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
2.In a separate bowl, combine the buttermilk, egg, egg white, butter, and lemon peel. Pour the buttermilk mixture into the oat mixture, stirring until just moistened. Gently fold in the blueberries with a rubber spatula. Refrigerate for 30 minutes.
3.Preheat the oven to 250ºF. Coat a large nonstick skillet with cooking spray and heat over medium heat. Spoon four 1/4 cupfuls of batter into the skillet and cook until the tops begin to bubble slightly, about 2 1/2 to 3 minutes.
4.Turn the pancakes and cook 2 1/2 to 3 minutes longer, or until golden and cooked through. Transfer to a baking sheet and keep warm in the oven.
5.Repeat with the remaining batter. Divide the maple syrup over the pancakes.