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
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  • 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

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.
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
Toss pears with lemon juice; set aside. In a large heavy saucepan combine the 1/2 cup apple juice, sugar-free pancake and waffle syrup product, and stick cinnamon. Bring to boiling. Add pear slices; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until the pears are tender. Stir together the 2 tablespoons apple juice and cornstarch; stir into pear mixture along with dried cranberries. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat; discard cinnamon. Makes about 2 1/2 cups (eight 1/4-cup servings).

nutrition information

Per Serving: cal. (kcal) 189, Fat, total (g) 5, chol. (mg) 3, sat. fat (g) 1, carb. (g) 28, Monounsaturated 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
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