Method

Ingredients

• 1.1 ounces all-purpose flour (1/4 cup)

• 1 cup quick-cooking oats

• 1 tablespoon stevia or coconut nectar

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon salt

• 1 cup nonfat buttermilk

• 2 tablespoons butter, melted

• 1 large egg

oatmeal puncakes

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

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2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

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3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.