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.

    1. 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.

        1. Have you ever heard of hoe cakes? Those were cooked over an open campfire using the common hoe–a weed cutter. We are so spoiled to always have to have a fry pan.

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