Oat Pancakes

Oat Pancakes

These good-for-you whole wheat and oat pancakes are filling. Serve them for weekend breakfasts. The Pear sauce with a hint of maple adds the crowning touch.

Recipe from Diabetic Living
SERVINGS
8
SERVING SIZE
2  pancakes
PREP TIME
30 mins

Oat Pancakes

These good-for-you whole wheat and oat pancakes are filling. Serve them for weekend breakfasts. The Pear sauce with a hint of maple adds the crowning touch.

Recipe from Diabetic Living
Recipe from Diabetic Living
Ingredients
  • 1 1/4  cups regular rolled oats
  • 3/4  cup all-purpose flour
  • 1/2  cup whole wheat flour
  • 1   tablespoon baking powder
  • 1/4  teaspoon salt
  • 3   slightly beaten egg whites
  • 2 1/4  cups buttermilk
  • 2   tablespoons cooking oil
  • 2   tablespoons honey (optional)
  • 1   teaspoon vanilla
  • 1   recipe Maple-Pear Sauce (see recipe below)
  •  Nonstick spray coating
Maple-Pear Sauce
  • 4   large pears, peeled, cored, and cut into 1/4-inch slices
  • 1   tablespoon lemon juice
  • 1/2  cup unsweetened apple juice
  • 1/2  cup sugar-free pancake and waffle syrup product
  • 1  3  inch stick cinnamon
  • 2   tablespoons unsweetened apple juice
  • 1   tablespoon cornstarch
  • 1/4  cup dried cranberries

Related Video
How to Make the Perfect Buttermilk Pancakes

This weekend breakfast staple is so easy to learn how to make. This recipe will make your buttermilk pancakes perfect and fluffy every time.

Directions
1. 
In a large bowl combine the oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of mixture; set aside. In a medium bowl combine the egg whites, buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 3 minutes. Meanwhile, prepare Maple-Pear Sauce; keep warm.
2. 
Spray a griddle or heavy skillet with nonstick coating. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve with Maple-Pear Sauce. Makes 8 servings (16 pancakes).
Maple-Pear Sauce
1. 
In a large bowl combine the oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of mixture; set aside. In a medium bowl combine the egg whites, buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 3 minutes. Meanwhile, prepare Maple-Pear Sauce; keep warm.
2. 
Spray a griddle or heavy skillet with nonstick coating. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve with Maple-Pear Sauce. Makes 8 servings (16 pancakes).

nutrition information

Per Serving: cal. (kcal) 189, Fat, total (g) 5, chol. (mg) 3, sat. fat (g) 1, carb. (g) 28, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 4, pro. (g) 8, sodium (mg) 317, Starch () 1, Other Carb () 1, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
Comments
Back to Top