Oatmeal Pancakes

Yield: 3 servings (serving size: 4 pancakes)

1.1 ounces all-purpose flour (1/4 cup)
1 cup quick-cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg
Cooking spray

1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

2. Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.



CALORIES 273 ; FAT 11.2g (sat 5.7g,mono 3.3g,poly 1.3g); CHOLESTEROL 91mg; CALCIUM 184mg; CARBOHYDRATE 34.7g; SODIUM 526mg; PROTEIN 10g; FIBER 2.8g; IRON 2.1mg

Cooking Light, SEPTEMBER 2010