Monday, May 10, 2010
Awesome Oatmeal Pancakes Time!
Oats are a staple in my kitchen. Who can resist an Oatmeal Cookie filled with Raisins and Craisins? Apple or Peach Crisp make for tasty desserts. Eating a bowl of Creamy Oatmeal in the winter while listening to the snowplows clearing our streets go hand in hand. However, it is now May. Light but filling, hearty, nutritious Oatmeal Pancakes are enjoyed any season of the year at my kitchen table.
These pancakes have a simple name, but taste delicious. A two-step easy process is used. The night before these scrumptious pancakes are made, Oats and Buttermilk are combined in a bowl and refrigerated. In the past couple of years I have been replacing Vegetable Oil and Butter/Margarine with Olive Oil (for sauteing & baking) whenever possible. On Saturday AM while getting the batter ready, the Olive Oil was added rather than the melted & cooled Butter/Margarine. My Hubby’s response? “Yum! The pancakes are lighter than usual.” Now, Olive Oil will always be used in this recipe!
Awesome Oatmeal Pancakes
2 Cups Old-Fashioned Rolled Oats
2 Cups Fat Free Buttermilk
* * * *
1 Cup Fat Free Buttermilk – use the next morning
½ Cup Flour
2 TBS. Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
¼ tsp. Cinnamon
1 Egg + 2 Egg Whites, lightly beaten
4 TBS. Olive Oil ( sauteing & baking) I use Carapelli.
1. Combine Oats and Buttermilk in a bowl, cover & refrigerate overnight.
2. Next morning – add additional 1 Cup Buttermilk to mixture so it can be combined easily.
3. Stir Flour, Sugar, Baking Powder, Baking Soda & Cinnamon.
4. Add to Oats mixture.
5. Add Egg + Egg Whites and Olive Oil.
6. Stir all adding small amount of Buttermilk, if needed.
7. Pour ¼ cup portions on heated non-stick griddle.
8. When brown, flip over and cook other side.
Do you make pancakes on the weekend? What kind does your family like? Do you have any extras to place in the freezer? I did. We enjoyed them again this AM along with the Strawberry Topping! :)