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Buttermilk-Oat Pancakes Recipe

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These tender, golden-brown pancakes have a nice texture from the oatmeal. Accompanied by a syrup of your choice on the side, they are a special breakfast treat.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 3/4 cup buttermilk
  • 1/2 cup old-fashioned oats
  • 1 Eggland's Best Egg
  • 1/4 cup 2% milk
  • 2 tablespoons canola oil
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Strawberry pancake syrup

Nutritional Facts

4 pancakes (calculated without syrup) equals 423 calories, 20 g fat (3 g saturated fat), 112 mg cholesterol, 663 mg sodium, 50 g carbohydrate, 3 g fiber, 13 g protein.

Directions

  1. In a large bowl, combine buttermilk and oats; let stand for 5 minutes. Stir in the egg, milk and oil. Combine the flour, sugar, baking powder and baking soda; stir into oat mixture just until moistened.
  2. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is lightly browned. Serve with syrup. Yield: 8 pancakes.
Originally published as Buttermilk-Oat Pancakes in Reminisce Extra May 2011, p51

Nutritional Facts

4 pancakes (calculated without syrup) equals 423 calories, 20 g fat (3 g saturated fat), 112 mg cholesterol, 663 mg sodium, 50 g carbohydrate, 3 g fiber, 13 g protein.

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