Recipe: Oatmeal Buttermilk Pancakes
February 16, 2010 § Leave a comment
This recipe is from an old issue of VT magazine. I’ve made it so many different ways and added my variations at the end of the recipe. What I like about it is there is very little flour and sugar without sacrificing on flavor. Most of the ingredients I use are organic making it a great choice for the whole family.
- 2 cups old fashioned rolled oats or quick cooking oats
- 1 1/2 cups low fat buttermilk
- 1 1/2 cups low fat milk
- 3 large eggs
- 1/2 cup unbleached flour
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
3. Heat a skillet over medium heat. Spray some cooking spray and use 1/3 cup of the batter for each pancake.
Makes 4 servings (3 pancakes each). Each serving is 388 calories, 18 grams of protein, 64 grams of carbs, 5 grams of fiber, 24 grams of sugars
My variations: I’ve made this recipe with agave nectar in place of the honey without any issue. I believe that agave is lower on the glycemic index as well. As long as you use 1/2 cup total of flour, the recipe comes out good. I vary the contents of the 1/2 cup. Sometimes I’ll use just flour. Today I used flour, 1 1/2 teaspoons maca powder, and 2 tablespoons flax meal to total a 1/2 cup. Maca is a raw superfood. You can find out more information about it here.
I usually serve this with fresh blueberries or strawberries with real maple syrup. I have had it with natural peanut butter and banana also. Very delicous. The pancakes heat well. You can make a batch and have them for breakfast or post workout all week long.