Make the blueberry sauce for these oatmeal pancakes ahead of time. Transfer to an airtight container and refrigerate for up to one week.

Triple-Berry Oatmeal Pancakes

For pancake mix, in a large bowl combine all-purpose flour, whole wheat flour, milk powder, oats, sugar, baking powder, salt, and cinnamon. Set aside.

For blueberry sauce, in a medium saucepan over medium heat, heat strawberry fruit spread. Stir in 1/2 cup fresh or frozen blueberries and orange juice and cook about 30 seconds more. Cool to room temperature.

To make pancakes, in a medium bowl combine water, egg and canola oil. Stir in 2 cups prepared pancake mix, stirring until slightly lumpy . For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet; spread into a 4-inch circle. Cook until golden on both sides, turning once. Serve with blueberry sauce and top with fresh raspberries.