Good-for-you oatmeal pancakes

This magazine recipe caught my eye. With only 1/4 cup all-purpose flour, I wasn’t sure it’d be tasty, but, with its oatmeal base,  it certainly looked healthy. With a touch of cinnamon and just one tablespoon of sugar divided among eight pancakes, it’s a winner in my book. Next time, I’m going to double the recipe to have some to freeze.

Oatmeal Pancakes

  • 1 cup quick-cooking oats*
  • 1 cup low-fat buttermilk 
  • 1 egg
  • ¼ cup all-purpose flour
  • 1 Tbsp. sugar
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ⅛ tsp. cinnamon
  • 1 Tbsp. canola oil

Mix oats and buttermilk together; refrigerate overnight (*I used old-fashioned oats and they did fine). Stir in remaining ingredients and blend well, adding more milk or water if needed for proper consistency. Spoon by ¼-cupfuls onto hot griddle. Cook until bubbles begin to break, flip and cook until golden brown. Makes about 8 pancakes. (For food-journaling purposes, I’d say three of these pancakes would count as two breads and 1/2 milk).

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Filed under breakfast, calorie reduction, food, healthy eating, healthy weight loss, meal preparation, recipes

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