Oatmeal Buttermilk Pancakes Recipe

RatingDifficultyIntermediate

Oatmeal Buttermilk Pancakes is a recipe that uses oatmeal, buttermilk, and pancakes. The oatmeal is used as a flour, and the buttermilk is used to add flavor and moisten the pancakes.

Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
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 1 1/2 c Uncooked oatmeal
 1 c Whole wheat flour
 2 c Low-fat buttermilk
 2 ts Baking soda
 3 ea Egg whites
 2 tb Brown sugar or less or none


1

If you have time, premix part of batter and refrigerate overnight.

2

Theseare truly a breakfast treat, especially with fresh fruit or warm realmaple syrup.

3

Combine oatmeal, buttermilk and egg whites and let stand for at least 1/2hour or refrigerate up to 24 hours.

4

Add remaining ingredients, and stirbatter just until the dry ingredients are moistened.

5

Bake on a hot,lightly oiled griddle.

6

Makes 16 pancakes (4 inches each).

7

~4 pancakecalories 76,protein 3.

8

7 gm,carb.

9

13.

10

6 gm,total fat 1.

11

0 gm,CSI Units0.

12

3,dietary fiber 1.

13

8 gm,sodium 145 mg,potassium 115 mg,calcium 45 mg,iron0.

14

7 mg~The New American Diet by Connor

CategoryCuisineTags

Ingredients

 1 1/2 c Uncooked oatmeal
 1 c Whole wheat flour
 2 c Low-fat buttermilk
 2 ts Baking soda
 3 ea Egg whites
 2 tb Brown sugar or less or none

Directions

1

If you have time, premix part of batter and refrigerate overnight.

2

Theseare truly a breakfast treat, especially with fresh fruit or warm realmaple syrup.

3

Combine oatmeal, buttermilk and egg whites and let stand for at least 1/2hour or refrigerate up to 24 hours.

4

Add remaining ingredients, and stirbatter just until the dry ingredients are moistened.

5

Bake on a hot,lightly oiled griddle.

6

Makes 16 pancakes (4 inches each).

7

~4 pancakecalories 76,protein 3.

8

7 gm,carb.

9

13.

10

6 gm,total fat 1.

11

0 gm,CSI Units0.

12

3,dietary fiber 1.

13

8 gm,sodium 145 mg,potassium 115 mg,calcium 45 mg,iron0.

14

7 mg~The New American Diet by Connor

Oatmeal Buttermilk Pancakes Recipe

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