Alright, so this isn’t the ideal diet recipe. There’s enough butter (i.e. fat content) in here to make Paula Deen proud. But it does have enough redeeming qualities to make it qualify as a “Better Brunch” recipe. These pancakes are loaded with whole grains, the buttermilk lends a nice calcium factor, and the protein content is impressive as far as pancakes go. In the spirit of SXSW, cut loose a little, and make a slightly more decadent better brunch.
OATMEAL BUTTERMILK PANCAKES PANCAKES Serves 6
- 2 cups rolled oats
- 2 cups low-fat buttermilk
- 1/3 cup whole wheat flour
- 2 eggs, lightly beaten
- ½ cup butter, melted but not hot
- 2 tablespoons sugar (or evaporated cane juice)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- The night before: Combine the oats and buttermilk in a medium bowl. Stir to mix, cover with plastic wrap, and refrigerate overnight.
- The morning of: Take prepared oats out of the refrigerator and set aside. In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the eggs and the melted butter to the oat mixture and stir well. Add the flour mixture, and stir to blend. The batter will be very thick. Warm a large nonstick skillet or griddle over medium-high heat, and spray with non-stick spray. Scoop a ¼ cup onto the pan, and when the underside is browned and the top looks set, flip the pancake. Cook until the second side has browned. Serve with honey, jam, or maple syrup.
Per serving (2 pancakes): 323 calories; 23 g carb; 10 g protein; 4 g fiber; 19.5 g fat