Title: Oatmeal Buttermilk Pancakes
Categories: Breakfast Lowfat
Yield: 16 Servings
| 1 1/2 | c | Uncooked oatmeal |
| 2 | c | Low-fat buttermilk |
| 3 | | Egg whites |
| 1 | c | Whole wheat flour |
| 2 | ts | Baking soda |
| 2 | tb | Brown sugar or less or none |
If you have time, premix part of batter and refrigerate overnight. These
are truly a breakfast treat, especially with fresh fruit or warm real maple
syrup. Combine oatmeal, buttermilk and egg whites and let stand for at
least 1/2 hour or refrigerate up to 24 hours. Add remaining ingredients,
and stir batter just until the dry ingredients are moistened. Bake on a
hot, lightly oiled griddle. Makes 16 pancakes (4 inches each).
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4" pancake calories 76,protein 3.7 gm,carb. 13.6 gm,total fat 1.0 gm,CSI
Units 0.3,dietary fiber 1.8 gm,sodium 145 mg,potassium 115 mg,calcium 45
mg,iron
0.7 mg
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The New American Diet by Connor & Connor