This recipe is safe for Coumadin (warfarin) users.
This recipe contains cooked buttermilk and some of those who are lactose intolerant may be able to tolerate it.
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.
"Everything can have drama if it's done right. Even a pancake." -Julia Child
Pancakes are a great weekend breakfast but can be perfect for weekdays as well. This Oat Pancake recipe takes all of about 20 minutes to whisk together and make fantastic tasting pancakes. The whole wheat flour and oats bring more fiber to the party, and when you combine that with some fresh fruit and some fruit sauce you have a great start to the day.
Soaking the oats in the buttermilk is key to a smooth batter. It is worth the extra ten minutes.
Servings: 8 | Serving size: 2 pancakes
Cooking Time: 30 Minutes
Serve with Fruit Sauce.
3/4 cup quick oatmeal
1 3/4 cup reduced fat buttermilk
1 large egg
1 tbsp canola oil
2 tsp vanilla extract
3/4 cup whole wheat flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp ground cinnamon
1 Tbsp brown sugar
In a medium bowl, combine oats and buttermilk.
Allow mixture to sit for 10 minutes.
Add the egg, oil, and vanilla.
Whisk to combine.
Combine all remaining ingredients in a separate small bowl and stir to combine.
Combine the dry ingredients into the wet and use a rubber spatula to mix until just combined. Do not overmix!
Coat a medium sauté pan or griddle with pan spray and place over medium heat.
Once hot, pour approximately 1/4 cup of batter for each pancake.
Flip pancakes when bubbles rise to the surface.
Cook until golden brown on each side.
Serving size: 2 pancakes
|Calories 159||Calories from Fat 45|
|% Daily Value|
|Total Fat 5g||6%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 23g||8%|
|Dietary Fiber 3g||11%|
|Vitamin K 2mcg|