Oatmeal Pancakes
| Prep Time: 15 min | Serves: 3 |
| Cooking Time: 1 min | Yield: 12 pancakes |
Whole Oat Flour and Oats Pancakes This is a wheat-free recipe but could still contain gluten. Contributed by Bob's Red Mill Natural Foods http://www.bobsredmill.com/whole-grain-oat-flour.html
Ingredients
- 3/4 cup Whole Grain Oat Flour
- 3/4 cup Quaker Oats Old-fashioned
- 1 cup Non-fat Milk
- 2 tbsp Pure Cane Sugar
- 2 tsp All Natural Baking Soda
- 2 Organic Free Range Medium Brown Egg
- 1 tbsp Extra Virgin Olive Oil
Directions
Ingredients
* 3/4 cup Oat Flour
* 3/4 cup Oats, Rolled, Quick Cooking
* 1 cup Nonfat Milk
* 2 Tb Sugar
* 2 tsp Baking Powder
* 1/2 tsp Sea Salt
* 2 Egg Yolks, beaten
* 1 Tb Vegetable Oil
* 2 Egg Whites
Directions
In a small saucepan heat milk till hot; stir in oats; let stand for 5 minutes.
In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture.
In a small bowl combine egg yolks and cooking oil; add all at once to flour-oat mixture, stirring just till combined.
In another bowl beat egg white till stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.
Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle. If you want smaller pancakes, switch to a 1 tablespoon measure. That will put just the right amount of batter on the griddle for dollar-size pancakes.
Makes 12 pancakes.
NUTRITIONAL INFORMATION
Serving Size: 1 Pancake
Calories 100
Calories from Fat 25
Total Fat 3g
Cholesterol 35mg
Sodium 340mg
Total Carbohydrate 14g
Dietary Fiber 1g
Sugars 3g
Protein 4g