Buttermilk-Oatmeal Pancakes (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Buttermilk-Oatmeal Pancakes

http://www.eatingwell.com/recipes/buttermilk_oatmeal_pancakes.html

From EatingWell:  EatingWell for a Healthy Heart Cookbook (2008)

Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite atop a stack of these pancakes; sliced bananas would also complement their oat flavor.

6 servings, 2 pancakes each | Active Time: 35 minutes | Total Time: 55 minutes

Ingredients

Preparation

  1. Combine buttermilk and rolled oats in a small bowl; let rest for 20 to 30 minutes to soften oats. Stir all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk egg, egg whites and 1 teaspoon oil in a separate bowl. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
  2. Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and heat over medium. Using 1/4 cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.

Nutrition

Per serving : 271 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 39 mg Cholesterol; 46 g Carbohydrates; 12 g Protein; 4 g Fiber; 675 mg Sodium; 293 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 fat

Tips & Notes