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.
Servings:
Serves 4 (makes 12 pancakes)
Ingredients
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2 cupsold-fashioned rolled oatssee savings
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1-1/2 cupsfat-free buttermilksee savings
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1-1/2 cupsfat-free milksee savings
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3 largeeggssee savings
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1/2 cupunbleached floursee savings
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3 tablespoonshoneysee savings
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2 teaspoonsvanilla extractsee savings
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2 teaspoonsground cinnamonsee savings
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1-1/2 teaspoonsbaking powdersee savings
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1/4 teaspoonsaltsee savings
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Directions
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
Per serving: Calories 388, Total Fat 7.5 g, Saturated Fat 2 g, Cholesterol 162 mg, Sodium 482 mg, Fiber 5 g, Protein 18 g, Sugars 24 g, Carbohydrate 64 g
Percent Daily Values are based on a 2,000 calorie diet
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