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Oatmeal Pancakes

Oatmeal Pancakes

Oxmoor House JANUARY 1995

  • Yield: 4 (4-inch) pancakes.

Ingredients

  • 1/4 cup quick-cooking oats, uncooked
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 cup plus 2 tablespoons nonfat buttermilk
  • 2 teaspoons vegetable oil
  • 1 egg white, lightly beaten
  • Butter-flavored vegetable cooking spray

Preparation

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, and egg white; add to dry ingredients, stirring just until dry ingredients are moistened.

Coat a nonstick griddle with cooking spray; preheat to 350°. For each pancake, pour about 3 tablespoons batter onto hot griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.

Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 28%
  • Fat: 2.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.3g
  • Carbohydrate: 13.9g
  • Fiber: 0.0g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 191mg
  • Calcium: 0.0mg
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Oatmeal Pancakes recipe

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