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Oatmeal-Buttermilk Pancakes #2

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  • 1/4 c Low-fat buttermilk
  • 1/2 c Quick-cooking oats
  • 1/2 ts Vanilla extract
  • 1 tb Vegetable oil
  • 1 Egg
  • 1 1/4 c All-purpose flour
  • 2 tb Brown sugar
  • 1/2 ts Baking soda
  • 1/2 ts Salt


Combine the first 3 ingredients in small bowl; let stand 10 minutes, stirring occasionally. Stir in oil and egg.
Combine flour, brown sugar, baking soda, and salt in a large bowl; stir well. Add oat mixture to flour mixture. stirring until smooth.
Spoon about 1/3 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 8 pancakes (serving size: 2 pancakes). From Cooking Light, Oct 1995
CALORIES 287 (22% from fat); PROTEIN 10.1g; FAT 7g (sat 2.1g, mono 1.7g, poly 2.2g); CARB 45g; FIBER 2.1g; CHOL 55mg; IRON 2.5mg; SODIUM 509mg; CALC 116mg
From archives. Downloaded from Glen's MM Recipe Archive,