This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"You have to eat oatmeal or you'll dry up. Anybody knows that." -Eloise, Star of Kay Thompson's Eloise books
These pancakes are really good for you, with tons of fiber. Great for Sunday brunch!
Servings: 2 | Serving size: 2 pancakes
Cooking Time: 30 Minutes
This recipe can easily be multiplied or halved. Leftover pancakes aren't very good. The batter will keep overnight but the pancakes will not be as good.
Sift the whole wheat flour, all purpose whole wheat flour, all purpose flour, corn meal, salt, baking powder and sugar into a large mixing bowl.
Fold in the oatmeal.
Add the buttermilk and eggs and blend well until mixture is smooth.
Heat a non-stick griddle over medium-high heat.
Let the batter stand for at least 2 minutes while the griddle is heating.
Stir once and wait another minute before placing batter on the griddle.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.
Top with the blueberries.
Cook until small bubbles on the surface of the pancake form and then burst.
Turn and cook for about 1/2 the time that the pancakes cooked on the first side.
Remove and top with butter and maple syrup.
Serving size: 2 pancakes with butter and maple syrup
|Calories 460||Calories from Fat 108|
|% Daily Value|
|Total Fat 12g||16%|
|Saturated Fat 6g||30%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 75g||27%|
|Dietary Fiber 6g||23%|
|Vitamin A 12%||Vitamin C 4%|
|Calcium 15%||Iron 21%|
|Vitamin K 9mcg||Potassium 400mg|