Oatmeal Pancakes

serves 4

adapted from Gourmet February 2008



3/4 cup oats

1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided

3/4 cup whole-wheat flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/8 teaspoon grated nutmeg

1/2 teaspoon salt

1 large egg, lightly beaten

1 tablespoons canola oil



Soak oats in 3/4 cup buttermilk 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, oil, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle or frying pan over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)



4 pancakes per serving, 1 serving contains: Calories (kcal) 221, Fat (g) 7

Saturated Fat (g) 1, Cholesterol (mg) 57, Carbohydrates (g) 32

Dietary Fiber (g) 4, Total Sugars (g) 5, Protein (g) 10, Sodium (mg) 816