Buttermilk Oatmeal Pancakes
Recipe from Vegetarian Times

All by itself, oatmeal can make a difference in how well your brain works. In a 2005 study conducted at Tufts University, 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. A happy bonus: Complex carbs stimulate production of the mood-boosting brain chemical serotonin.

Buttermilk Oatmeal Pancakes

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Servings: 4
Yield: 12 pancakes
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  • 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   tablespoons 
  • 2   teaspoons 
    vanilla extract
  • 2   teaspoons 
    ground cinnamon
  • 1 1/2  teaspoons 
    baking powder
  • 1/4  teaspoon 
Mix oats with buttermilk and milk in large bowl. Cover, and refrigerate 8 hours, or overnight.
Whisk eggs, flour, honey, vanilla, cinnamon, baking powder, and salt into oatmeal mixture.
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
Per Serving: cal. (kcal) 388, Fat, total (g) 8, chol. (mg) 162, sat. fat (g) 2, carb. (g) 64, fiber (g) 5, sugar (g) 24, pro. (g) 18, sodium (mg) 482, Percent Daily Values are based on a 2,000 calorie diet
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