Oatmeal buttermilk pancakes
16 servings
Ingredients
| 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 |
Directions
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