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Buttermilk-Oatmeal Pancakes

EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (43 votes)

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:
"These were AWESOME! Even my picky dad liked them! "
Buttermilk-Oatmeal Pancakes Recipe

Makes: 6 servings, 2 pancakes each

Active Time:

Total Time:

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

  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.

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).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 fat


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