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.
If you have time, premix part of batter and refrigerate overnight.
Theseare truly a breakfast treat, especially with fresh fruit or warm realmaple syrup.
Combine oatmeal, buttermilk and egg whites and let stand for at least 1/2hour or refrigerate up to 24 hours.
Add remaining ingredients, and stirbatter just until the dry ingredients are moistened.
Bake on a hot,lightly oiled griddle.
Makes 16 pancakes (4 inches each).
~4 pancakecalories 76,protein 3.
7 gm,carb.
13.
6 gm,total fat 1.
0 gm,CSI Units0.
3,dietary fiber 1.
8 gm,sodium 145 mg,potassium 115 mg,calcium 45 mg,iron0.
7 mg~The New American Diet by Connor
Ingredients
Directions
If you have time, premix part of batter and refrigerate overnight.
Theseare truly a breakfast treat, especially with fresh fruit or warm realmaple syrup.
Combine oatmeal, buttermilk and egg whites and let stand for at least 1/2hour or refrigerate up to 24 hours.
Add remaining ingredients, and stirbatter just until the dry ingredients are moistened.
Bake on a hot,lightly oiled griddle.
Makes 16 pancakes (4 inches each).
~4 pancakecalories 76,protein 3.
7 gm,carb.
13.
6 gm,total fat 1.
0 gm,CSI Units0.
3,dietary fiber 1.
8 gm,sodium 145 mg,potassium 115 mg,calcium 45 mg,iron0.
7 mg~The New American Diet by Connor