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From the Canadian Living Test Kitchen
Servings: 15
Ingredients:
- 2 cups (500 mL) buttermilk
- 3/4 cup (175 mL) quick-cooking (not instant) rolled oats
- 3/4 cup (175 mL) multigrain flour
- 1/4 cup (50 mL) wheat germ
- 2 tbsp (25 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 ml) salt
- 1 egg
- 3 tbsp (50 mL) vegetable oil
Preparation:
In bowl, combine 1 cup (50 mL) of the buttermilk with rolled oats; let stand for 10 minutes.
In large bowl, whisk together flour, wheat germ, sugar, baking powder, baking soda and salt. In small bowl, whisk together remaining buttermilk, egg and 2 tbsp (25 mL) of the oil. Add to dry ingredients along with rolled oats mixture; stir just until combined.
Lightly brush large nonstick skillet with some of the remaining oil; heat over medium heat. Pour in batter by 1/4 cupfuls (50 mL) for each pancake, spreading with spatula to 4-inch (10 cm) diameter; cook until underside is golden and bubbles break on top and don't fill in, about 2-1/2 minutes.
Turn pancakes and cook until underside is golden, 1 to 2 minutes. (Make-ahead: Let cool. Stack pancakes, separated by waxed paper, and freeze in resealable freezer bag for up to 2 weeks. Reheat in toaster.)
Nutritional Information per pancake: cal 92, pro 3 g, total fat 4 g (sat. fat 1 g), carb 12 g, fibre 1 g, chol 14 mg, % RDI: - calcium 9% ,iron 44%, vit A 1%, folate 25%
Source © CanadianLiving.com
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Recipes - Breakfast