Oatmeal Pancakes

Name: Oatmeal Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 17 pancakes
Ingredients: 1 cup old-fashioned oatmeal; 2 cups 2% buttermilk; 1 tablespoon canola oil; 1 egg; 2 egg whites or 3/4 cup Egg Beaters egg substitute; 1 teaspoon vanilla extract; 1 1/2 tablespoons Splenda brown sugar blend; 1 1/2 cups whole wheat flour; 1 teaspoon cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda

(4)

Recipe by Krista Smith

This recipe was given to me by a friend and after making it the first time, it's gone directly to my favorites! These pancakes are hearty, have a bit of a nutty flavor and are VERY filling!! I think the next time I make it, I'm going to try putting some sliced bananas either on the top of the batter before turning or on top of the pancakes after they're done. Yum!!!

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READY IN: 45mins

YIELD: 17 pancakes

UNITS: US

INGREDIENTS

Nutrition

1

cup old-fashioned oatmeal
2

cups 2% buttermilk
1

tablespoon canola oil
1

egg
2

egg whites or 3/4 cup Egg Beaters egg substitute
1

teaspoon vanilla extract
1 ¹⁄₂

tablespoons Splenda brown sugar blend
1 ¹⁄₂

cups whole wheat flour
1

teaspoon cinnamon
1

teaspoon baking powder
1

teaspoon baking soda

DIRECTIONS

Combine oatmeal and buttermilk and let stand for 2 minutes. Beat in oil, eggs and vanilla.
Combine dry ingredients. Add dry to wet, stirring only until combined. Cook in a large skillet or electric skillet (mine was heated to between 350 and 400) coated with non-stick spray.
Spoon 1/4 cup of batter onto skillet and cook for 2-3 minutes per side (bubbles will NOT form like regular pancakes).
These can be refrigerated or frozen for later enjoyment!