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Hazelnut Oatmeal Pancakes

 

28

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

20

min

Trans-fat Free, High Fiber
 

Ingredients

2 cups buttermilk
1 ½ cups rolled oats
2 large eggs
½ cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup hazelnuts (filberts)
chopped, toasted
1x Vegetable vegetable oil
*
1 x maple syrup
*

Directions

Mix buttermilk and oats in large bowl.

Let stand 5 minutes.

Whisk in eggs.

Mix in flour, sugar, baking soda and salt; stir in chopped hazelnuts.

Heat heavy large skillet over medium-high heat.

Brush with oil.

Drop batter by ⅓ cupfulls into skillet, spacing apart.

Cook until bubbles form on top of pancakes, about 2 minutes.

Turn and cook until bottoms are golden, about 2 minutes more.

Transfer to plate.

Repeat with remaining batter, brushing skillet with oil as needed.

Serve with maple syrup.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 47032% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 597mg 25%
Total Carbohydrate 21g 21%
Dietary Fiber 8g 32%
Sugars g
Protein 42g
Vitamin A 3% Vitamin C 4%
Calcium 21% Iron 26%
* based on a 2,000 calorie diet How is this calculated?

 

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