I completely adore these oatmeal pancakes.
I make them each Saturday and Sunday. My child’s companions frequently spend the night, and I believe this is on account of they like the these pancakes to such an extent. They are particularly delightful presented with molasses and syrup.
TOTAL TIME:
Prep/Total Time: 15 min.
Ingredients
- quick-cooking oats – 1/2 cup plus 2 tablespoons
- all-purpose flour – 1/2 cup
- baking soda – 1/2 teaspoon
- 1/2 teaspoon salt
- 1/3 cup packed brown sugar
- 2 tablespoons vegetable oil
How to prepare
- In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened.
- Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
- Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through. Yield: about 10 pancakes.
Some nutritional facts:
Nutritional Facts
2 each: 263 calories, 8g fat (1g saturated fat), 44mg cholesterol, 433mg sodium, 42g carbohydrate (17g sugars, 3g fiber), 7g protein.
Original article and pictures take stayhealth.net site
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