Apple & Oats Buttermilk Pancakes

16
Easy
Breakfast

Characteristics

Without nuts Without peanuts Low in Saturated Fat Vegetarian

Nutritional Facts Per Serving

130
Calories
4 g
Protein
16 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 16
  • Amount For Serving % Daily Value
  • Calories 130
  • Lipides 5 g
    • Saturated fat  1 g
  • Cholesterol 25 mg
  • Sodium  150 mg
  • Carbs 16 g
    • fiber  1 g
  • Protein 4 g

Ingredients

  • 2 cups (500 L) rolled oats
  • 3 cups (750 mL) buttermilk
  • 1/4 cup (60 mL) vegetable oil
  • 2 eggs, beaten
  • 1 cup (250 mL) peeled and finely diced apple
  • 1/2 cup (125 mL) all-purpose flour
  • 1/4 cup (60 mL) sugar
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • pinch of salt

Method

  1. Combine oats and buttermilk in a bowl. Cover and refrigerate overnight.
  2. Mix oil, eggs and apple into oat mixture. In another bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir dry mixture into oat mixture until just combined.
  3. Heat non-stick griddle or large non-stick skillet to medium-high heat, lightly brushing with vegetable oil. Pour oat batter in 4-in. (10-cm) round pools onto heated surface. Cook pancakes 2 to 3 min. per side (Note: Keep cooked pancakes warm in 200°F/100°C oven while batch is completed.) Serve with butter, applesauce or maple syrup.

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