Oatmeal Pancakes

Have you ever had Oatmeal Pancakes? Well, I hadn’t either.

 

We are always looking for something different for breakfast and my husband loves pancakes.

 

 

We had to find a way to still have pancakes that I could eat, not on a daily basis, but still have pancakes.

 

This is what we found:

 

Oatmeal Pancakes

 

  • 1 1/4 cups regular rolled oatspancakes
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 slightly beaten egg whites
  • 2 1/4 cups buttermilk
  • 2 tablespoons cooking oil
  • 2 tablespoons honey (optional)
  • 1 teaspoon vanilla
  • Nonstick spray coating
  1. In a large bowl combine the dry ingredients (oats, all-purpose flour, whole wheat flour, baking powder, and salt). In a medium bowl combine the egg whites, buttermilk (if you don’t have buttermilk, check at the bottom for how to make it), oil, and vanilla (add the honey too if you’re going to use it). Add egg whites to the flour all at once, folding it in so not to flatten them. Stir just until moistened (batter should be lumpy). Cover batter, and allow it to stand at room temperature for 10 to 15 minutes. 
  2. Spray a heavy skillet or griddle with nonstick coating. Preheat the pan over a medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot surface, letting the batter spread into about a 4-inch circle.  Cook for about 2 minutes on each side or until the pancakes are golden. Flip to cook second sides when the pancakes have started to bubble on the surface and edges are slightly dry.
  3. Serve with various topping: fresh fruit, sugar-free syrup, whatever you like. Oh, and butter, always butter.

We make a double batch and freeze them. Then just pop them in the microwave and have hot pancakes any day of the week without all the fuss and mess.

 

How To Make Buttermilk

If you don’t have buttermilk, just add 1 Tablespoon apple cider vinegar to 1 cup of skim milk and let it stand for 5 minutes before using it in your recipe. For the 2 1/4 cups in this recipe, I would use 2 Tablespoons plus just about 1/8 teaspoon more. I have used apple cider vinegar in milk many times in place of buttermilk and have never tasted any difference.

 

Do you have any breakfast recipes you would like to share? Please add them in the comments below so we can all enjoy them.

 

For a copy of my Free Personal Meal Planning Worksheet click here.

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