Oatmeal Pancakes
Source of Recipe
Southern Living
Recipe Introduction
The pancakes were supposed to be served with Cider Sauce but I made a Warm Berry Compote. I will include both recipes. Yum!
List of Ingredients
1 cup uncooked regular oats
1 cup whole wheat flour (I used KA's white whole wheat flour)
1/4 cup instant nonfat dry milk powder
1/4 cup wheat germ (I used toasted wheat germ)
1 tablespoon brown sugar -- (I used 2 Tbs.)
1 teaspoon baking soda
1/4 teaspoon salt (might have increased slightly, but can't remember)
2 cups nonfat buttermilk
2 large eggs
1/4 cup light butter -- melted (I used about 2 Tbs. or so of regular butter)
1 teaspoon or so vanillla -- my addition Recipe
1. Pulse oats in food processor 5 to 6 times until ground. (I pulsed longer)
2. Combine ground oats, wheat flour, and next 5 ingredients in a large bowl. Whisk together buttermilk, eggs, and butter, and vanilla; stir into oat mixture.
3. Pour 1/4 cup batter for each pancake onto a hot griddle coated with cooking spray. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with Cider Sauce.
Yield: Makes 10 servings (serving size: 2 pancakes and 1/4 cup sauce)
NUTRITION PER SERVING
CALORIES 209(27% from fat); FAT 6.7g (sat 3.7g,mono 0.6g,poly 0.4g); PROTEIN 8.4g; CHOLESTEROL 59mg; CALCIUM 118mg; SODIUM 321mg; FIBER 2.5g; IRON 1.4mg; CARBOHYDRATE 32.2g
Laura Patterson, Decatur, Alabama
Southern Living, APRIL 2006
Serving Ideas : Cider Sauce
Prep: 5 min., Cook: 5 min.
This recipe goes with Oatmeal Pancakes With Cider Sauce
2 cups apple cider
3 tablespoons light brown sugar
2 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 cup light butter
1. Whisk together first 6 ingredients in a medium saucepan. Bring to a boil over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat, and add butter, whisking until melted. Serve immediately.
Yield: Makes 2 1/2 cups (serving size: 1/4 cup)
NUTRITION PER SERVING
CALORIES 66(31% from fat); FAT 2.4g (sat 1.6g,mono 0.0g,poly 0.0g); PROTEIN 0.6g; CHOLESTEROL 8mg; CALCIUM 3mg; SODIUM 29mg; FIBER 0.1g; IRON 0.1mg; CARBOHYDRATE 11.4g
WARM BERRY COMPOTE
Recipe By: Cooking Light, Jan/Feb 2004, p. 138
1 T butter (sometimes I decrease slightly)
3 T honey
1 T fresh lemon juice
1 Dash cinnamon
1 bag assorted frozen berries -- (12 oz, sometimes I use a 16 oz. bag)
To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated. Keep warm.
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