Hazelnut Oatmeal Pancakes
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
buttermilk
|
|
| 355 | ml |
rolled oats
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
hazelnuts (filberts)
chopped, toasted |
|
|
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.
