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Buttermilk Oat Pancakes
Date added: November 20, 2007
- Servings: 8 change
- Calories per serving: 265
- Prep time: 15
- Cook time: 15
Ingredients
- 1 1/4 cup oats
- 3/4 cup all purpose flour
- 1/2 cup whole wheat flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 3 egg whites
- 2 1/4 cup butttermilk
- 2 tbsp canola oil
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 cooking spray, 1/3 sec spray
- 8 tbsp maple syrup
Recipe Method
1. In a large bowl, combine oats, flour, baking powder and salt. Make a well in the centre of the flour mixture; set aside.
2. In a medium bowl beat the egg whites with a fork; stir in buttermilk, oil, honey and vanilla. Add egg white mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). If you prefer softened oats, cover batter and allow to stand at room temperature for 15 minutes.
3. Coat an unheated griddle or heavy nonstick skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of batter onto the skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat for 3 to 4 minutes or until golden brown, turning when tops are bubbly and edges are slightly dry. Serve with syrup.
Note: To make 2 1/2 cups sour milk (instead of buttermilk) place 7 teaspoons of lemon juice in a 4-cup glass measuring cup. Add enough milk to make 2 1/4 cups liquid; stir. Let the mixture stand for 5 minutes before using.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 265 | 13% |
| Fat 6g | 9% |
| Cholesterol 6mg | 2% |
| Sodium 362mg | 15% |
| Carbohydrates 45g | 13% |
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