Oatmeal buttermilk pancakes

16 servings

Quantity Ingredient
1½ cup Uncooked oatmeal
2 cups Low-fat buttermilk
3 eaches Egg whites
1 cup Whole wheat flour
2 teaspoons Baking soda
2 tablespoons Brown sugar or less or none

If you have time, premix part of batter and refrigerate overnight. These are truly a breakfast treat, especially with fresh fruit or warm real maple syrup.

Combine oatmeal, buttermilk and egg whites and let stand for at least ½ hour or refrigerate up to 24 hours. Add remaining ingredients, and stir batter just until the dry ingredients are moistened. Bake on a hot, lightly oiled griddle. Makes 16 pancakes (4 inches each).

~------------------------------------------------------------------------ 4" pancake

calories 76,protein 3.7 gm,carb. 13⅗ gm,total fat 1.0 gm,CSI Units 0.3,dietary fiber 1⅘ gm,sodium 145 mg,potassium 115 mg,calcium 45 mg,iron 0.7 mg

~------------------------------------------------------------------------ The New American Diet by Connor & Connor

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