Buttermilk-Oatmeal Pancakes

From EatingWell: EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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.

READER'S COMMENT:

"My family really enjoyed these! I added applesauce instead of the oil in the batter- really yummy. I also used egg substitute instead of whole eggs. They even ate it with sugar free syrup, and had absolutely NO idea they had a really...

6 servings, 2 pancakes each

Active Time: 35 minutes

Total Time: 55 minutes

Nutrition Profile

Ingredients

2 1/2 cups nonfat buttermilk, (see Tip)
3/4 cup rolled oats
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
1/4 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg
2 large egg whites
2 teaspoons canola oil, divided
Maple syrup, (optional)

Preparation

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.
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.

Tips & Notes

Make Ahead Tip: Store the batter (Step 1) in an airtight container in the refrigerator overnight.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.

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.

Nutrition Bonus: Folate (23% daily value), Calcium (22% dv).

3 Carbohydrate Serving

Exchanges: 3 starch, 1 fat