Two cups of rolled oats are used in this recipe making these pancakes a good source of soluble fiber, providing heart healthy benefits. Kids will also enjoy them! My mom and I think they taste a little like churros with a very light sprinkling of cinnamon sugar on top. These pancakes are crispy on the outside, and nice and soft and creamy on the inside.
The addition of maple syrup or honey to the recipe in place of sugar reduces total calories and eliminates the need to pour on excess calories by topping the pancake with syrup or honey.
You can use the extra pancakes later if you store them in the freezer. Place each pancake in between wax paper sealed tightly in a plastic bag. On busy mornings, pop one directly into the toaster from the freezer and it is ready to eat! They also make a fun “upside down, breakfast for dinner” treat!
Ingredients (Makes 12-14 pancakes, serving size 1 each)
- 2 cups rolled oats
- 2 1/2 cups low fat buttermilk, divided into 2 cups and 1/2 cup
- 1/2 cup whole wheat flour or oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 2 large eggs, stirred
- 1/4 cup canola oil
- 1 Tablespoon honey or maple syrup
- cooking spray
1. In a large bowl, stir together the oats and 2 cups of the buttermilk. Set aside in the refrigerator for an hour or overnight. The oats should be soft and the buttermilk should be absorbed when ready.
2. In a small bowl stir together the flour, baking powder, baking soda, and cinnamon. Add to the softened oatmeal-buttermilk mixture.
3. Add the remaining 1/2 cup buttermilk, stirred eggs, canola oil, and honey or maple syrup. Stir gently, just until combined. The batter should still be lumpy in appearance.
4. Heat a large nonstick griddle and spray with cooking spray or brush with canola oil. Cook about 1/2 cup of batter on the hot griddle and spread out with a ladel or spoon to thin out the pancakes, or leave them untouched for thick pancakes. Turn the heat down to medium-low and cook until the edges appear dry and bubbles begin to break on the surface. Be gentle when flipping. Flip and cook until golden on the other side, about 2-4 minutes.
5. Repeat with the remaining batter. Keep these cooked pancakes warm in a 200 F oven while cooking the rest. Serve the pancakes with a dusting of cinnamon sugar, drizzle of maple syrup, yogurt or fruit.
This recipe has been adapted from a website on the Canola Oil website, you can find by clicking here
i really enjoyed my pancakes made from this mix. the pancake had a nice texture, soft and not crunchy. the taste of the cinnamon was just right, not overpowering nor wimpy.
Thanks so much for the comment and for visiting my blog 🙂