Buttermilk-Oat Pancakes with Yogurt and Pear
6
Points®
Temps total: 40 min • Préparation: 22 min • Cuisson: 8 min • Portions: 4 • Difficulté: Facile
Soaking the oats for a short time makes them soft and creamy and ready for the pancake batter.
Ingrédients
Fat free buttermilk
16 fl oz
Quick cooking rolled oats
1 cup(s)
Honey
1 tbsp(s)
Vanilla extract
1 tsp(s)
Raw egg
1 large, lightly beaten
White whole wheat flour
¾ cup(s)
Baking powder
1 tsp(s)
Baking soda
¼ tsp(s)
Ground cinnamon
½ tsp(s)
Kosher salt
¼ tsp(s)
Fat free vanilla Greek yogurt
½ cup(s)
Raw red anjou pear
1 large, ripe but firm, thinly sliced
Instructions
1
Combine buttermilk, oats, honey and extract in a large bowl; let stand 10 minutes.
2
Preheat a large nonstick griddle to medium heat.
3
Stir egg into oat mixture until well combined.
4
Combine flour, baking powder, baking soda, cinnamon and salt in another bowl; stir flour mixture into oat mixture until just combined.
5
Scoop batter by 1/4-cup measure onto griddle to make a few pancakes at a time. Cook until bubbles cover pancake tops and edges are browned, 4-5 minutes; flip and cook an additional 2-3 minutes. (If you can’t make them all at once, set aside cooked pancakes and keep warm. Repeat with remaining ingredients.) Serve pancakes topped with yogurt and pear.
6
Serving size: 3 pancakes, 2 Tbsp yogurt, few slices pear
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