Cinnamon Oatmeal Pancakes

Start your day with delicious Cinnamon Oatmeal Pancakes! A great combination of ingredients makes these a healthy choice with fiber, protein and of course-canola oil! Enjoy!

Ingredients:

• 2 cups rolled oats (500 mL)
• 2 1/2 cups buttermilk, divided (625 mL)
• 1/2 cup whole wheat flour or oat flour (125 mL)
• 1 tsp baking powder (5 mL)
• 1 tsp baking soda (5 mL)
• 1/4 tsp cinnamon (1 mL)
• 1/4 tsp salt (1 mL)
• 2 large eggs
• 1/4 cup canola oil (60 mL)
• 1 Tbsp honey or maple syrup (15 mL)
• canola oil cooking spray or extra canola oil for cooking

Instructions:

1. In large bowl, stir together oats and 2 cups (500 mL) buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)

2. In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.

3. Add remaining 1/2 cup (125 mL) buttermilk along with eggs, canola oil and honey. Stir with rubber spatula just until well combined.

4. Heat large, heavy skillet over medium-high heat and spray with canola oil cooking spray or brush with canola oil.

5. Cook about 1/2 cup (125 mL) batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches (10 cm) in diameter. Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.

6. Repeat with remaining batter. If you like, keep cooked pancakes warm in 200° F (100° C) oven while cooking rest.

Yield: 12 pancakes. Serving size: 1 pancake.

Tips: If you like, scatter the tops of pancakes with fresh or frozen blueberries or sliced banana as soon as you spread the batter into the pan; this way, the fruit is evenly distributed and the berries won't turn the batter purple with their juice. Freeze leftover pancakes with a piece of waxed paper in between them to pop into the toaster (straight from frozen) on busy weekday mornings.

	Nutritional Analysis     Per Pancake     Calories 150 cal Total Fat 7 g Saturated Fat 1 g Cholesterol 40 mg Sodium 250 mg Carbohydrates 17 g Fibre 2 g Protein 6 g

< Back to the main Recipes page