Pancakes are a breakfast favorite. This version adds oats for a heartier texture and nutty flavor.
- 1/4 cup all-purpose flour
- 1 cup quick-cooking oats
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup nonfat buttermilk
- 2 tablespoons butter, melted
- 1 large egg
- Cooking oil spray
- Lightly spoon flour into a dry measuring cup; level with a knife. In a medium bowl combine flour, oats, sugar, baking powder, baking soda, cinnamon and salt; stir with a whisk.
- Combine buttermilk, melted butter and egg in a small bowl. Add liquid mixture to four mixture, stirring just until moist. Let batter rest about 5 minutes.
- Heat a nonstick pan over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto pan.
- Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.
Smart Shopping Tips:
- Dry buttermilk is a good option for recipes like this. Find it in the canned milk aisle. Store in the refrigerator and it will lasts for several months.
- Quick oats are the most processed of the three oat varieties. They are pre-cooked, dried, and then rolled and pressed slightly thinner than rolled oats. They cook more quickly than steel-cut or rolled oats. Another type of oats may be preferred in some recipes.
- Rolled oats can be used in place of quick oats, although it requires more cook time and the final dish will have more texture.
- Top pancakes with fruit preserves instead of syrup.
- Leftover pancakes can be frozen. Freeze individually on wax paper and stack in plastic bags when fully frozen. Warm in the microwave when ready to serve for a quick breakfast on busy days.