These pancakes are really good. This is altered from a recipe in the Eating Well Recipe Rescue Cookbook.
- 2 1/2 cups nonfat buttermilk
- 3/4 cup rolled oats
- 1 1/2 cup whole wheat pastry flour
- 1/4 cup honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large egg
- 2 large egg whites
- 2 teaspoons olive oil, divided
- Maple syrup
Combine buttermilk and rolled oats in a small bowl; let rest for 20 to 30 minutes to soften oats. Stir flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk egg, egg whites, honey and 1 teaspoon oil in a separate bowl. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and heat over medium. Using 1/4 cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, topping with maple syrup.