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Friday, April 13, 2012

Fancy flapjacks

Hi readers! Sorry for the delay in a post yesterday...I had to prepare dinner and ice cream for tonight (my parents are coming in to town!). I made low fat creamy cinnamon espresso and a delicious vanilla dark and milk chocolate chip. YUM!

Here's todays's post, and it's extra special because it's my personal favorite healthy pancake recipe. This recipe doesn't need a lot of sugar, just a little whole wheat flour, some oats and buttermilk, and cinnamon. Eat with fresh berries and bananas, syrup, and a sprinkling of confectioners' sugar (aka 10x or powdered sugar). Magnifique!

Whole Wheat Oatmeal Pancakes
Gourmet, 2008

  • 3/4 cup quick-cooking oats
  • 1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided
  • 3/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon packed brown sugar

  • Directions:
    1. Soak oats in 3/4 cup buttermilk 10 minutes.
    2. Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
    3. Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
    4. Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

    Happy baking!

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