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Photo: John Autry; Styling: Lindsey Ellis Beatty Photo by: Photo: John Autry; Styling: Lindsey Ellis Beatty

Oatmeal Pancakes

Cooking Light SEPTEMBER 2010

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 273
  • Fat: 11.2g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 10g
  • Carbohydrate: 34.7g
  • Fiber: 2.8g
  • Cholesterol: 91mg
  • Iron: 2.1mg
  • Sodium: 526mg
  • Calcium: 184mg
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Oatmeal Pancakes recipe

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