Oatmeal Buttermilk Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 c quick oats (old-fashioned are fine, quick in nutritional values)1/2 c flour (could be whole wheat, unbleached in nutritionals)3 T brown sugar (packed)1 t baking soda1t baking powder1/2 t salt2 1/2 c buttermilk2 eggs 1/4 c melted butter (salted in nutritionals)1 t vanilla extract(Pumpkin pie spice, cinnamon, etc are great in these but not included. Applesauce could be subbed for butter, but make sure to use a non-stick pan or butter/oil in pan.)
Stir buttermilk into oats and set aside. If using old-fashioned oats, the longer the soak the better, overnight in fridge would be fine.
Combine dry ingredients in large bowl. Beat eggs, melt butter, and add both to buttermilk/oat mixture.
Stir until just combined.
Use nonstick skillet, or melt butter/oil in skillet over medium heat. Pour in batter when oil is hot (drop of batter puffs up and sizzles). Wait to flip until bubbles form, pop, and stay popped at edge of cake. Flip, then cook for 1-2 mins more, until middle bounces back when touched.
Keep warm in 200* oven or serve as they come up.
(Please note, toppings are not included in nutritional calculations)
Serving Size: Makes 8-10 pancakes
Combine dry ingredients in large bowl. Beat eggs, melt butter, and add both to buttermilk/oat mixture.
Stir until just combined.
Use nonstick skillet, or melt butter/oil in skillet over medium heat. Pour in batter when oil is hot (drop of batter puffs up and sizzles). Wait to flip until bubbles form, pop, and stay popped at edge of cake. Flip, then cook for 1-2 mins more, until middle bounces back when touched.
Keep warm in 200* oven or serve as they come up.
(Please note, toppings are not included in nutritional calculations)
Serving Size: Makes 8-10 pancakes
Nutritional Info Amount Per Serving
- Calories: 220.9
- Total Fat: 9.1 g
- Cholesterol: 65.1 mg
- Sodium: 504.8 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 2.2 g
- Protein: 7.4 g
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