Hearty Oatmeal Pancakes

  • 1 cup quick-cooking oats
  • ½ cup flour
  • ½ cup whole wheat flour
  • 1 T sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg, lightly beaten
  • 2 cups buttermilk
  • 2 T canola oil
  • 1 tsp vanilla
  • assorted berries, optional

In a bowl, combine first seven ingredients. In another bowl, combine egg, buttermilk, oil and vanilla; mix well. Stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a hot griddle coated with nonstick cooking spray. Turn when bubbles form on top; cook until the second side is golden brown. Serve with berries if desired.

Notes: I made these into waffles instead of pancakes and they turned out wonderfully. In the George Foreman, one waffle equals the suggested size of three pancakes, which works out perfectly as that is the suggested serving size. Added chocolate chips and raspberries to a couple of the waffles. Chocolate chips tasted wonderful; raspberries were alright, but not great. Maybe try with vanilla yogurt instead of buttermilk next time (half/half combo?).

From Taste of Home: Guilt-Free Cooking

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