Buttermilk Oatmeal Pancakes

Ingredients

  • 2 1/2 c. low-fat buttermilk
  • 1 c. rolled oats
  • 1 c. white unbleached all-purpose flour
  • 1 c. wheat pastry flour
  • 1/4 c. brown sugar
  • 2 t. baking powder
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1/2 t. salt
  • 1 large egg
  • 2 large egg whites
  • 1 t. vanilla
  • 1 t. canola oil (plus oil for cooking)

Instructions

In a medium bowl, mix buttermilk and rolled oats; let stand for about 20 minutes to soften the oats.

Stir together flours, brown sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.

Mix together egg, egg whites, vanilla, and oil in a small bowl with a whisk or a fork. Pour it into the buttermilk mixture and stir with a wooden spoon.

Combine the flour mixture and the liquid together and stir until it creates a lumpy batter.

Grease a non-stick skillet with a little canola, and heat the pan over medium heat.

When the pan is hot, using 1/4 cup batter for each pancake, pour batter onto the pan and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Repeat with remaining batter.

NOTE: Serve with syrup.