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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 246.8
  • Total Fat: 4.8 g
  • Cholesterol: 4.8 mg
  • Sodium: 330.6 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 6.8 g
  • Protein: 20.8 g

View full nutritional breakdown of Maple Butter Buttermilk Oatmeal Pancakes calories by ingredient
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Maple Butter Buttermilk Oatmeal Pancakes

Submitted by: LADYSUNBEAM

Introduction

Mmmm... hearty buttermilk oatmeal pancakes with the taste of Maple Butter and less than 5 grams of fat and 30 grams of carbs for 2 pancakes! Mmmm... hearty buttermilk oatmeal pancakes with the taste of Maple Butter and less than 5 grams of fat and 30 grams of carbs for 2 pancakes!
Number of Servings: 4

Ingredients

    Wet Ingredients:
    1 1/2 cup of Old Fashioned Quaker Oats
    3/4 cup of Reduced Fat Buttermilk (or Skim Milk)
    3/4 cup of Skim Milk
    1/4 cup egg substitute
    1/2 cup of sugar free Maple Syrup Butter flavored
    1 tsp maple flavoring

    Dry ingredients:
    1 cup Maple Grove Farms Sugar Free Pancake & Waffle Mix
    ~OR~
    1 cup whole wheat flour
    1 1/2 tsp baking powder
    pinch of salt



Directions

Makes 4 servings serving = 2 pancakes

In a medium bowl mix oats with buttermilk and milk. NOTE: If you don't have buttermilk, you can use milk in place. Add egg substitute, maple syrup and maple flavoring , then mix throughly. For best results you may want to let this set overnight in the refrigerator and then add dry ingredients the next morning when you are ready to make pancakes. Another suggestion, if you want a finer mixture run the oatmeal through a food processor or blender.

Add Pancake Mix and stir until just blended.

If you do not have the Maple Grove Farms Brand of Pancake Mix, then you can use the other ingredients listed. In separate bowl mix flour, baking powder and a pinch of salt. Add dry ingredients to wet mixture and mix until just blended. (NOTE: The nutritional values do not reflect using the whole wheat flour mixture).

Using a non-stick skillet, spray with spray oil and drop about a 1/4 cup of mixture in skillet and flatten to shape a bit. Cook low and slow until golden brown. Flip and cook on the other side until golden brown.

Optional: Sprinkle blueberries or another fruit on pancakes as they cook in skillet. (not included in nutritional values).

Top with topping of choice: maple syrup, preserves, yogurt, applesauce, etc (not included in nutrition count.)

Number of Servings: 4

Recipe submitted by SparkPeople user LADYSUNBEAM.






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