Pumpkin-Oat Pancakes
Nutrition
Calories: 253 kcalCarbohydrates: 44 gProtein: 18 gFat: 16 gSaturated Fat: 11 gCholesterol: 57 mgSodium: 347 mgFiber: 9 gSugar: 17 gVitamin A: 122.575 IUCalcium: 187 mgIron: 13 mg
Ingredients
- ½ cup rolled oats
- 1 cup buttermilk
- 1 whole egg white
- ½ cup whole wheat flour
- 1/3 cup all-purpose flour
- 2 tbsp wheat germ
- 1 tbsp sugar or to taste
- 1 whole egg
- 1 tbsp oil
- ½ cup canned pumpkin puree
- 1/3 cup approximately skim or low-fat milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
Instructions
- In a large bowl, combine the oats and buttermilk, and let the mixture stand for about 15 minutes or longer to soften.
- Add the remaining wet ingredients, blending them well.
- In a small bowl, combine all the dry ingredients. Stir them into the wet ingredients, mixing them until the batter is fairly smooth. Add more milk if the batter is too thick.
- For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.