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Oatmeal Pancakes

Photo: John Autry; Styling: Lindsey Ellis Beatty
Yield 3 servings (serving size: 4 pancakes)

Ingredients

  • 1.1 ounces all-purpose flour (1/4 cup)
  • 1 cup quick-cooking oats
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup nonfat buttermilk
  • 2 tablespoons butter, melted
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 273
  • fat 11.2 g
  • satfat 5.7 g
  • monofat 3.3 g
  • polyfat 1.3 g
  • protein 10 g
  • carbohydrate 34.7 g
  • fiber 2.8 g
  • cholesterol 91 mg
  • iron 2.1 mg
  • sodium 526 mg
  • calcium 184 mg

How to Make It

  1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

  2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

  3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.