Oatmeal Pancakes With Cider Sauce

The pancake and sauce recipes can easily be halved for a smaller crowd, or prepare the entire pancake recipe, and freeze leftovers for a quick, hearty breakfast on another day.

Yield: Makes 10 servings (serving size: 2 pancakes and 1/4 cup sauce)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 209
  • Calories from fat: 27%
  • Fat: 6.7g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 8.4g
  • Carbohydrate: 32.2g
  • Fiber: 2.5g
  • Cholesterol: 59mg
  • Iron: 1.4mg
  • Sodium: 321mg
  • Calcium: 118mg


  • 1 cup uncooked regular oats
  • 1 cup whole wheat flour
  • 1/4 cup instant nonfat dry milk powder
  • 1/4 cup wheat germ
  • 1 tablespoon brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups nonfat buttermilk
  • 2 large eggs
  • 1/4 cup light butter, melted
  • Vegetable cooking spray
  • Cider Sauce


  1. 1. Pulse oats in food processor 5 to 6 times until ground.
  2. 2. Combine ground oats, wheat flour, and next 5 ingredients in a large bowl. Whisk together buttermilk, eggs, and butter; stir into oat mixture.
  3. 3. Pour 1/4 cup batter for each pancake onto a hot griddle coated with cooking spray. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with Cider Sauce.
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