Oatmeal Buttermilk Pancakes
Adapted from Bon Appetit Fast Easy Fresh Cookbook
***Batter will need to stand for 2 hours***
Oatmeal Buttermilk Pancakes
Yield 12 pancakes
Ingredients
- 2 cups old fashioned oats or quick cooking oats
- ½ cup whole wheat flour
- 3 tablespoons Xylitol
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 ½ cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted, plus additional for brushing skillet or non stick spray
- 1 teaspoon vanilla extract
Instructions
- Combine the first 6 ingredients in a large bowl. Whisk the buttermilk, eggs, ¼ cup melted butter, and vanilla in a medium bowl. Add the wet ingredients to the dry ingredients and whisk until blended but some small lumps still remain. Let batter stand to thicken for about 2 hours
- Preheat the oven to 250 F. Heat a heavy, large skillet over medium heat. Brush skillet with melted butter or non stick spray. Working in batches, ladle batter by 1/3 cup into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes per side. Transfer to a baking sheet, brushing skillet with more butter as necessary. Serve with real maple syrup, or sugar free syrup or whatever you’d like.
Courses Breakfast
Cuisine American
Nutrition Facts
Serving Size 2 pancakes
Amount Per Serving | ||
|---|---|---|
Calories 105 | ||
% Daily Value | ||
Total Fat 5 g | 8% | |
Saturated Fat 3 g | 15% | |
Cholesterol 12 mg | 4% | |
Sodium 234 mg | 10% | |
Total Carbohydrates 12 g | 4% | |
Dietary Fiber 1 g | 4% | |
Sugars 3 g | ||
Protein 4 g | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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