Strawberry Sauce
1 c. buttermilk
3/4 c. rolled oats
1 egg white
1/3 c. whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. ground cinnamon

Process until smooth; transfer to bowl. Add part of the beaten egg white to pancake batter to lighten then gently fold remaining egg white into batter.

Heat a nonstick griddle or skillet just until a few drops of water sprinkled on the surface jump about.

For each pancake, use 2 level measuring tablespoons (1 1/2 oz.) of batter; brown on both sides. Keep warm in low oven (250°F) while preparing remaining pancakes.

Serve 2 pancakes with 3 tablespoons strawberry sauce per person at 150 calories per serving.

Makes 12 pancakes. Low sodium baking powder is available at many health food stores and may be used in this recipe.