Buttermilk Oatmeal Pancakes
All by itself, oatmeal can make a difference in how well your brain works. A study conducted at Tufts University found that children who had oatmeal for breakfast performed better on memory and cognitive tests than those who ate a sugary cereal—even though both the oatmeal and the cereal had the same amounts…
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All by itself, oatmeal can make a difference in how well your brain works. A study conducted at Tufts University found that children who had oatmeal for breakfast performed better on memory and cognitive tests than those who ate a sugary cereal—even though both the oatmeal and the cereal had the same amounts of sugar.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 1/2 cups fat-free buttermilk
- 1 1/2 cups fat-free milk
- 3 large eggs
- 1/2 cup unbleached flour
- 3 Tbs. honey
- 2 tsp. vanilla extract
- 2 tsp. ground cinnamon
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
Preparation
1. Mix oats with buttermilk and milk in large bowl. Cover, and refrigerate 8 hours, or overnight.
2. Whisk eggs, flour, honey, vanilla, cinnamon, baking powder, and salt into oatmeal mixture.
3. Heat skillet or griddle over medium heat. Spray with cooking spray, or brush with melted butter or cooking oil. Pour 1/3 cup batter onto skillet for each pancake, spreading into 4-inch circle. Cook 3 to 4 minutes, or until bubbles start to appear on surface. Flip pancakes with spatula, and cook 1 to 2 minutes longer. Serve hot, topped with fruit compote, maple syrup, or peanut butter, if desired.
Nutrition Information
- Calories 388
- Carbohydrate Content 64 g
- Cholesterol Content 162 mg
- Fat Content 7.5 g
- Fiber Content 5 g
- Protein Content 18 g
- Saturated Fat Content 2 g
- Sodium Content 482 mg
- Sugar Content 24 g