Oatmeal Buttermilk and Berry Pancakes

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
1 egg white
1 tablespoon unsalted butter, melted
1 teaspoon grated fresh lemon peel
1 cup fresh blueberries
1/2 cup maple syrup

In a bowl, combine the oats, flour, sugar, baking powder, baking soda, and salt.
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.
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. 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. Repeat with the remaining batter. Divide the maple syrup over the pancakes.
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