Multigrain Blueberry Waffles (Or Pancakes) - cooking recipe

Ingredients

1 1/2 cups whole wheat pastry flour (or whole wheat)
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 2/3 cups skim milk
2 egg whites
2 tablespoons brown sugar (optional)
1 tablespoon vegetable oil
1 cup blueberries (fresh or frozen)

Preparation

In a large bowl, combine the flour, oats, baking powder and baking soda.
In a medium bowl, combine the milk, brown sugar, and oil; add to the flour mixture, stir until almost blended.
Fold in blueberries until just mixed.
In a medium bowl, beat egg whites with electric mixer until they form soft peaks.
Fold egg white into batter.
In a greased, heated waffle iron, pour 1/2 cup batter into the iron (will depend on the size of the iron); cook for 5 minutes, or until steam no longer escapes from under the waffle iron lid, and the waffle is golden.
Yield 8 waffles.
NOTE: if making pancakes, you may use 1 egg insead of 2 egg whites, however, still seperate the egg and beat the white(s).