Tuesday, September 27, 2011

Recipe Trading Post: Oatmeal-Buttermilk Pancakes

A few years back I started the Weight Watchers program. 
Once or twice a year they publish a special magazine filled with recipes.
In June 2009, I purchased the Weight Watchers 20 Minute Cookbook
recipes special. 
It features 174 recipes for all types of dishes. 
One of my favorites is the Oatmeal-Buttermilk Pancakes (pg 11).
They're easy to make and very filling!

Old Points Value: 3/pancake
PREP: 1 min. - COOK: 4 min per batch - OTHER: 10 min

  • 1 1/4 cups low-fat buttermilk
  • 1/2 cups quick-cooking
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 1 tablespoon canola oil
  • 1 large egg
  1. Combine first 3 ingredients in a bowl; let stand 10 minutes, stirring occasionally.
  2. While oat mixture stands, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bow; stir with a whisk. 
  3. Add brown sugar, oil, and egg to oat mixture, stirring with whisk; add to flour mixture, stirring until smooth.
  4. Heat a large nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. Pour a level 1/4 cup batter for each pancake onto pan. Cook 2 to 2 1/2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly brownded. 
YIELD: 7 servings
(serving size: 1 pancake) 

PER SERVING: Cal. 166 (21% from fat); Fat 3.8g (sat 0.8g); Pro. 5.7g; Carb. 26.6g; Fib. 1.3g; Chol. 33mg; Iron 1.5mg; Sod. 233mg; Calc. 58mg


Serve warm with fresh cut strawberries and maple syrup.
Be sure to have a large glass of milk handy.



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