These are a favorite of my kids. Batter will keep in the fridge for a few days, just be sure to stir prior to use!
1-1/4 c. buttermilk
1/3 c. rolled oats (not quick)
1/2 c. flour
1/4 c. whole wheat flour
2 T wheat germ (optional)
2 T brown sugar
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/4 t. salt
2 large eggs (or egg whites)
2 t. canola oil, divided
Combine buttermilk and oats. Let rest 20-30 min to soften oats. Stir in flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt. Whisk egg and oil in a separate bowl then add to the oat mixture, stirring until just combined.
Lightly brush non-stick skillet with 1 t. oil and heat to medium. Use 1/4 c. batter for each pancake and cook until the underside is brown and bubbles on top remain open. Turn and finish cooking.
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