Hearty Oatmeal Pancakes Recipe
"My husband and I are trying to eat more oatmeal for its health benefits, but we get tired of having a bowlful every day." Kathy Thompson of Glendale, Kentucky explains. "These moist and fluffy pancakes give us the good grains that we need...and still taste like a treat. We love them with turkey bacon on Sunday morning."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 2 cups buttermilk
- 1/2 cup whole wheat flour
- 1 egg, lightly beaten
- 2 tablespoons canola oil
- 1 cup quick-cooking oats
- assorted berries optional
- Carbohydrate 66.5918337702692 g
- Cholesterol 66.7229166712533 mg
- Fat 35.5694575012022 g
- Fiber 8.18897935966761 g
- Protein 18.0315279224311 g
- Saturated Fat 16.6284316673257 g
- Serving Size 1 1 serving (271g)
- Sodium 2504.70576162255 mg
- Sugar 58.4028544106015 g
- Trans Fat 2.43476883344864 g
- Calories 650 calories
Directions In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, buttermilk, oil and vanilla. Stir into the dry ingredients just until moistened. Pour batter by 1/4 cupful onto a hot griddle that has been coated with cooking spray. Turn when bubbles form on top; cook until the second side is golden brown. Serve with berries if desired. Yield: 4 servings. Originally published as Hearty Oatmeal Pancakes in Light & Tasty April/May 2004, p33
