OATMEAL PANCAKES


In a bowl, combine:
1 cup regular or quick-cooking rolled oats
1 cup whole wheat flour
¼ cup each:
wheat germ
nonfat dry milk powder
1 teaspoon baking soda
¼ teaspoon salt
1 Tablespoon brown sugar

In another bowl combine:
2 eggs (lightly beaten)
2 cups buttermilk
4 Tablespoons butter or margarine (melted and cooled)

Add all ingredients at once to dry ingredients and stir until well blended.

Preheat a griddle or large frying pan over medium heat; grease lightly. Spoon batter, about ¼ cup for each cake. Cook until tops are bubbly and appear dry. Turn and cook other sides until lightly browned. Makes about 16 pancakes. Serve with blueberry sauce.

Per pancake: 3 grams protein, 12 grams carbohydrate, 42 milligrams colestrol, 185 calories.

Blueberry Sauce

In a pan, combine ¼ cup sugar and 1 Tablespoon cornstarch. Add 2 cups fresh or frozen and thawed blueberries, 2 Tablespoons lemon juice and 1/3 cup water. Cook over medium heat, stirring, until mixture is thickened. Serve warm or cold over pancakes, waffles, or French toast. Makes two cups sauce.

7 thoughts on “OATMEAL PANCAKES

  1. Beth, the pancakes sound good, but the blueberry syrup sounds even better. I love blueberries. Before we moved our stateside children came home and helped us pack some things and they took home with them each a truck/trunk load of things. Judy raises several different berries. She brought a couple of berry syrups for our pancakes one morning.

    Liked by 1 person

    • The bought fruit syrups are good, but the homemade syrups from fresh berries are even better. It is well worth the time and trouble to make the fresh.

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