Cinnamon-oat whole wheat pancakes
7
Points®
Temps total: 34 min • Préparation: 10 min • Cuisson: 24 min • Portions: 6 • Difficulté: Facile
Oatmeal and whole wheat flour give these nutty pancakes a fibre boost. Enjoy them plain or topped with fresh fruit.
Ingrédients
Uncooked old fashioned oats
1 cup(s)
Whole wheat flour
1 cup(s)
All-purpose flour
1 cup(s)
Baking soda
1 tsp(s)
Ground cinnamon
1 tsp(s)
Table salt
½ tsp(s)
1% low-fat buttermilk
2 cup(s)
Egg
2 large
Packed brown sugar
2 tbsp(s), dark variety
Unsalted butter
1 tbsp(s), melted
Vanilla extract
1 tsp(s)
Cooking spray
3 spray(s)
Instructions
1
In a medium bowl, whisk together oats, both flours, baking soda, cinnamon and salt. In a large bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add dry ingredients to wet ingredients; fold to just combine.
2
Coat a large nonstick griddle or pan with cooking spray; heat over medium to medium-high heat. Spoon batter into pan using 75ml (1/3-cup) batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Place pancakes on a baking tray in a warm oven (to keep hot); repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Yields 2 pancakes per serving.
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