The BEST Oat Pancakes, delicious pancakes made from oatmeal smell simply breathtaking! Oatmeal pancakes with milk – soft, tender, very tasty.
Ingredients
Serves: –+
- Regular rolled oats 1 1/4 Cups
- All-purpose flour ¾ Cup
- Whole wheat flour ½ Cup
- Baking Powder 1 tbsp
- Salt ¼ tbsp
- Egg whites 3 Pc
- Buttermilk 2 1/4 Cups
- Conoga Oil 2 tbsp
- Honey 2 tbsp
- Vanilla Extract 1 tbsp
- Nonstick cooking spray
- Bottled light pancake syrup (optional)
Per serving
Calories: 229 kcal
Proteins: 10 g
Fats: 6 g
Carbohydrates: 34 g
Method
- In a large bowl combine oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of flour mixture; set aside.
- In a medium bowl beat egg whites with a fork; stir in 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). If you prefer softened oats, cover batter and allow to stand at room temperature for 15 to 30 minutes.
- Coat an unheated griddle or heavy skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat for 4 to 6 minutes or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, serve with syrup.
