Oatmeal Buttermilk Pancakes

Author: Canadian Living

  • Portion size 15 servings

Ingredients

  • 2 1/4 cups buttermilk
  • 1 1/2 cup quick-cooking (not instant) rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon packed brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 3 tablespoons vegetable oil

Method

Spiced Maple Apple Pancake Sauce

In bowl, pour buttermilk over oats; let stand for 5 minutes.

In separate bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. Whisk eggs with 2 tbsp (25 mL) of the oil; pour over dry ingredients. Pour buttermilk mixture over top and stir just until combined.

Heat large nonstick skillet over medium heat; brush with some of the remaining oil. Pour about 1/4 cup (50 mL) batter for each pancake into skillet, brushing skillet with remaining oil as necessary; cook until underside is golden and bubbles break on top but do not fill in, 1-1/2 to 2 minutes. Turn and cook until underside is golden, 30 to 60 seconds.

Serve with Spiced Maple Apple Pancake Sauce.

Nutritional facts Per pancake: about

  • Sodium 184 mg
  • Protein 5 g
  • Calories 123.0
  • Total fat 5 g
  • Cholesterol 28 mg
  • Saturated fat 1 g
  • Total carbohydrate 15 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Oatmeal Buttermilk Pancakes

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