I offered to share this recipe months ago. Sorry I didn't get to it sooner!
(from this cookbook)
Oatmeal Pancakes
Prep: 10 min; Cook: 5 min
9 Pancakes*
1/2 cup quick-cooking or old-fashioned oats
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
3/4 cup reduced-fat buttermilk
1/4 cup skim milk
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk. )
Spray griddle or 10-inch non-stick skillet with cooking spray. Heat griddle over medium heat or to 375. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.
1 Pancake: Calories 65 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 220 mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 2g
%Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%
Diet Exchanges: 1/2 starch, 1/2 fat
*I suggest making a double batch. They freeze well if you don't eat them all. :) These are truly delicious pancakes.
Also, we use sugar-free syrup, and it is still plenty sweet.
(from this cookbook)
Oatmeal Pancakes
Prep: 10 min; Cook: 5 min
9 Pancakes*
1/2 cup quick-cooking or old-fashioned oats
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
3/4 cup reduced-fat buttermilk
1/4 cup skim milk
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Beat all ingredients with hand beater or whisk just until smooth. (For thinner pancakes, stir in additional 2 to 4 tablespoons milk. )
Spray griddle or 10-inch non-stick skillet with cooking spray. Heat griddle over medium heat or to 375. (To test griddle, sprinkle with a few drops of water. If bubbles skitter around, heat is just right.)
For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.
1 Pancake: Calories 65 (Calories from Fat 25); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 220 mg; Carbohydrate 8g (Dietary Fiber 1g); Protein 2g
%Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 2%
Diet Exchanges: 1/2 starch, 1/2 fat
*I suggest making a double batch. They freeze well if you don't eat them all. :) These are truly delicious pancakes.
Also, we use sugar-free syrup, and it is still plenty sweet.
3 comments:
merci! :o)
Thanks for sharing this post today-- it's just what I'm looking for. I think we'll try these tonight! I don't have any buttermilk, only skim... I wonder if that will work? Maybe I do some Googling... I'm pretty sure there's a homemade substitute for buttermilk.
OK, so last time I commented I didn't actually get to make these because I didn't have the buttermilk. I'm hoping to do them this week, though! :)
I calculated 2 points plus per pancake.
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