This recipe was contributed by Patricia Sheehan who is the Project Manager at the D2d Coordinating Center at Tufts Medical Center in Boston. This recipe is modified from a version published in Cooking Light. They are a light, healthy, yummy version of pancakes. The recipe starts with whole grains and can be enhanced with fruits and nuts. See notes below.
- 1/4 cup all-purpose flour (Note: I mix half whole wheat, half all-purpose flour)
- 1 cup quick-cooking oats
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup nonfat buttermilk (Note: I never have buttermilk, so I add a tablespoon of white vinegar to regular skim or 1% milk and let it sit for 5 minutes to make ”buttermilk”)
- 2 tablespoons butter, melted
- 1 large egg
- Optional: consider adding chopped apple, blueberries, finely chopped nuts, flax, bananas, coconut…
- Cooking spray
Note: This recipe serves 3. I usually double the recipe, so I have some leftovers.
- Combine the first 7 ingredients in a medium bowl, with a whisk.
- Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist. It will look soupy but after a few minutes the oats will absorb some of the liquid. Add any additions (see ideas above).
- Heat a nonstick griddle or cast iron pan over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned. Adjust the heat as needed.
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