OATMEAL PANCAKES WITH BLUEBERRY SAUCE

This is from the Sunset Vegetarian Cooking cookbook.

1 C rolled oats
1 C whole wheat flour
1/2 C wheat germ
1 t baking soda
1/4 t salt
1 T brown sugar
2 eggs- lightly beaten
2 C buttermilk (or 2 T apple cider vinegar + enough milk to = 2 C)
4 T butter-melted and cooled

Stir dry ingredients together. Add liquid ingredients all at once stirring just until well blended.

Cook over low heat with a bit of butter to keep them from sticking until bubbly then flip and cook other side. If you like extra large pancakes, use 1/2 C batter (and about 5 minutes per side), for a smaller pancake, use 1/4 C batter (and about 3 minutes per side).

To make the sauce...

1/3 C sugar
1 T cornstarch
2 C fresh or frozen blueberries
2 T lemon juice
1/3 C water

In a pan, stir together sugar and cornstarch. Add other ingredients and cook over medium heat, stirring, until mixture is thickened. Sever warm or cold.