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Hazelnut Oatmeal Pancakes

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

10 min

Ready

20 min
Trans-fat Free, High Fiber

Ingredients

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

Amount Measure Ingredient Features
473 ml buttermilk
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355 ml rolled oats
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2 large eggs
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118 ml all-purpose flour
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15 ml sugar
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5 ml baking soda
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2.5 ml salt
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118 ml hazelnuts (filberts)
chopped, toasted
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vegetable oil
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1 x maple syrup
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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 Arrow up button

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 47032% 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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