Blueberry Oatmeal Pancakes with Lime Syrup

These fluffy little cakes of joy are inspired by Karen's low calorie oatmeal pancakes with blueberry syrup. Only considerably less low calorie. Instead of serving the pancakes with blueberry syrup, I incorporated the blueberries into the batter, so they explode into juicy little bites while they cook, and then served them with a tangy lime and syrup.

I made lots, and they were pretty good cold the next day with butter. Quite a lot of butter.

Blueberry Oatmeal Pancakes (serves 3-4)

2 eggs (separated, whites whisked to stiff peaks)
60g self raising flour
50g rolled oats
2 tbs powdered buttermilk
1 tbs caster sugar
1 tsp freshly-ground cinnamon
150 - 200ml skim milk
150g blueberries
Butter for frying
Grated zest and juice of 2 limes
2 tbs caster sugar
1 tsp vanilla extract

Mix the flour, oats, sugar, cinnamon and buttermilk in a large bowl. Whisk in the egg yolks and milk until it is a pretty smooth batter, then fold in the blueberries and the whisked egg whites.

Fry spoonfuls gently in melted butter and keep warm while the rest are cooked (needs a longer cook than regular pancakes to allow the taste of the self raising flour to cook out).

In a small pan, combine the lime zest and juice with sugar and vanilla and heat gently until the sugar has dissolved. Bring to the boil. Serve the pancakes with the hot syrup.