Back to the Cutting Board

Buttermilk-Oatmeal Pancakes

adapted from Eating Well ^[1]

Breakfast | Servings: 12 pancakes, 6 servings (2 pancakes each)
Prep time: 10 min | Cook time: 20 min | Total time: 1 hour

Ingredients

• 2 1/2 cups nonfat buttermilk*
• 3/4 cup rolled oats
• 1 cup flour
• 1/2 cup whole-wheat flour
• 1/4 cup toasted wheat germ
• 1/4 cup packed light brown sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 large egg
• 2 large egg whites
• 2 tsp. canola oil, divided

*Note: I rarely buy buttermilk because it never gets used before it expires, plus my grocery store doesn’t even carry nonfat buttermilk. Instead you can add 2 1/2 tbsp. lemon juice or white vinegar to nonfat milk (or whatever kind of milk you drink), let it sit for 5-10 minutes before you add the oats to it. You can also use buttermilk powder (prepared as directed) which is a pretty handy ingredient to have in your pantry if you bake a lot.

Process

1. Combine buttermilk and oats in a small bowl; let rest for 20 to 30 minutes to soften oats. You can also put the mixture in an airtight container and let sit in the fridge overnight.
2. Stir both flours, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl.
3. Whisk egg, egg whites and 1 teaspoon oil in a large bowl. Add in the oat mixture and the flour mixture and stir until just combined.
4. Lightly brush a large nonstick skillet or griddle with a little of the remaining 1 tsp. oil and heat over medium (or 350 degrees for a griddle). Using 1/4 cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes.
5. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, topped with maple syrup.

Nutrition info:

Serving size: 2 pancakes
Calories: 271
Fat: 5g
Carbohydrates: 46g
Fiber: 4g
Protein: 12g