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Breakfast Oatmeal Buttermilk Pancakes

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Breakfast Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 cups oats, quick cooking
uncooked
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½ teaspoon baking soda
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2 ½ cups buttermilk
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1 cup all-purpose flour
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2 teaspoons baking powder
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1 teaspoon salt
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2 tablespoons sugar
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cup vegetable shortening
liquid or melting
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2 large eggs
beaten
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Ingredients

Amount Measure Ingredient Features
473 ml oats, quick cooking
uncooked
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2.5 ml baking soda
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591 ml buttermilk
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237 ml all-purpose flour
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1E+1 ml baking powder
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5 ml salt
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3E+1 ml sugar
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79 ml vegetable shortening
liquid or melting
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2 large eggs
beaten
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Directions

Add oats and soda to buttermilk.

Let stand 5 minutes.

Sift together flour, baking powder, salt and sugar.

Add sifted dry ingredients, shortening and eggs to oats mixture.

Stir until combined.

For each pancake, pour about ¼ cup batter onto hot, lightly greased griddle.

Bake to a golden brown, turning only once.

Serve hot with fresh fruits, butter and syrup if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 30916% from fat
 % Daily Value *
Total Fat 6g 8%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 856mg 36%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 11%
Sugars g
Protein 28g
Vitamin A 3% Vitamin C 3%
Calcium 25% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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