
Oatmeal pancakes
INGREDIENTS
METHOD
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1.1 ounces all-purpose flour (1/4 cup)
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1 cup quick-cooking oats
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1 tablespoon stevia or coconut nectar
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon ground cinnamon
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1/8 teaspoon salt
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1 cup nonfat buttermilk
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2 tablespoons butter, melted
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1 large egg
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.
2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.
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.