Oat Pancakes Recipe

1      Reviews by:    Betty Sykes   Oat Pancakes Recipe uses oats, all-purpose flour, whole wheat flour, egg whites, buttermilk, cooking oil, honey and vanilla to make these healthy and delicious oat pancakes garnished with fresh strawberries and syrup. Food Category:    Breakfast Cuisine Origin:    Breakfast and Brunch    Servings:22 Nutrition facts:73 calories2.1 grams fat Print Preview Rate This Recipe Prep Time:   42 Minutes Cook Time:   25 Minutes Total Time:   1 Hour 7 Minutes

INGREDIENTS

• 1 3/4 cups regular rolled oats
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3 egg whites
• 2 1/4 cups buttermilk
• 2 tablespoons cooking oil
• 2 tablespoons honey (optional)
• 1 teaspoon vanilla
• Fresh strawberries (optional)
• Bottled light pancake syrup (optional)

DIRECTIONS

• In a bowl, combine oats, all-purpose flour, whole wheat flour, baking powder and salt. Make a well in the center of flour mixture; set aside.
• In a medium bowl, beat the egg whites with a fork; stir in buttermilk, oil, honey, if desired, and vanilla. Add egg white mixture to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand for 15 to 30 minutes.
• Coat an unheated griddle or heavy skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter.
• Cook over medium heat for 4 to 6 minutes or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, garnish with strawberries and serve pancakes with syrup.

HOME