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Prep Time: 25 Minutes Cook Time: 4 Minutes |
Ready In: 29 Minutes Servings: 15 |
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A Better Homes and Garden Recipe from Diabetic Living whole grain recipes. We love this little cookbook and these pancakes we hope that you will too! Ingredients:
1 1/4 cups rolled oats (regular) |
3/4 cup whole wheat flour (white whole wheat) |
1/2 cup flour (all purpose five roses) |
1 tablespoon baking powder |
1/8 teaspoon salt |
3 egg whites |
2 1/4 cups buttermilk |
2 tablespoons canola oil |
1 tablespoon honey |
1 teaspoon vanilla |
Directions:
1. In a large bowl, combine oats, whole wheat flour, all - purpose flour, baking powder and salt. In a medium bowl, combine egg whites, buttermilk, oil, honey and vanilla. Add all at once to flour mixture; stir until mositened {batter should be lumpy} Cover and let stand at room temperature for 15 to 30 minutes to slightly soften oats.
2. Coat griddle or heavy skillet with cooking spray; heat over medium high heat. For each pancake: Pour about 1/4 cup of the batter onto hot griddle. Spread batter to 4 inch circle.
3. Cook over medium heat for 4 - 6 minutes or until golden brown, turning to secound side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired garnish with strawberry fans and serve with syrup.
4. Note: My DH likes these pancakes with the whole egg from time to time and a little extra honey about a 1/2 teaspoon and we use whole wheat flour.
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