Buttermilk Oatmeal Pancakes

Buttermilk Oatmeal Pancakes
Vegetarian Times


With the main ingredient of oatmeal, these pancakes don't cook up quite as fluffy as an all white flour pancake, but no one here seemed to notice.  Filled with heart healthy oatmeal and protein rich eggs and then topped with sliced bananas and chopped walnuts, these cakes are a veritable powerhouse of nutrition, filling your body with the fuel it needs to get through the day.

2 cups old-fashioned rolled oats

1 1/2 cups fat-free buttermilk

1 1/2 cups fat-free milk

3 large eggs

1/2 cup unbleached flour

3 Tbs. honey

2 tsp. vanilla extract

2 tsp. ground cinnamon

1 1/2 tsp. baking powder

1/4 tsp. salt

sliced bananas

chopped walnuts

Mix oats with buttermilk and milk in large bowl. Cover, and refrigerate 8 hours, or overnight. 

Whisk eggs, flour, honey, vanilla, cinnamon, baking powder, and salt into oatmeal mixture.

Heat skillet or griddle over medium heat. Spray with cooking spray, or brush with melted butter or cooking oil. Pour 1/3 cup batter onto skillet for each pancake, spreading into 4-inch circle. Cook 3 to 4 minutes, or until bubbles start to appear on surface. Flip pancakes with spatula, and cook 1 to 2 minutes longer. Serve hot, topped with fruit compote, maple syrup, bananas and walnuts, or peanut butter, if desired.