Yield: 8 servings
1½ cups oats; quick cooking
3½ cups buttermilk; low fat
2 each egg
2 tablespoons olive oil
1 tablespoon vanilla extract
1½ cups whole wheat flour
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon cinnamon ground
2 tablespoons brown sugar
Serving size: 1 pancake
Calories: 283
Total Fat: 7 g
Saturated Fat: 1 g
Monounsaturated Fat: 3 g
Sodium: 313 mg
Total Carbohydrate: 35 g
Dietary Fiber: 4.5 g
Sugars: 10 g
Protein: 10 g
Source: Goldring Center for Culinary Medicine
1. Gather all ingredients and equipment.
2. In a medium bowl, combine oats and buttermilk. Allow mixture to sit for 10 minutes.
3. Add the egg, oil and vanilla. Stir to combine.
4. Combine all remaining ingredients in a small bowl and stir.
5. Combine the dry ingredients into the wet and mix until just combined. Do not overmix!
6. Coat a medium sauté pan with non-stick cooking spray. Heat pan over medium heat. Once up to temperature, pour approximately a ¼ cup of batter for each pancake and cook. Flip pancakes when bubbles rise to the surface. Cook until golden brown on each side.
Serve warm.