- 16
- 10 mins
- 40 mins
Ingredients
- 3/4 cup whole wheat flour
- 1/3 cup old-fashioned rolled oats
- 1/3 cup cornmeal
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cups buttermilk
- 2 large eggs
- 1 large egg white
- 2 tbsp brown sugar
Preparation
Step 1
Whisk together flour, oats, cornmeal, baking powder, baking soda, and 1/4 tsp salt in large bowl until well combined. In another bowl, whisk together buttermilk, eggs, egg white, and sugar. Stir into dry ingredients until just combined. Let stand 15 minutes.
Heat cast-iron skillet or griddle coated with cooking spray over medium heat. For each pancake, drop a scant 1/4 cup batter onto hot surface and cook until bubbles form on top and underside is golden, about 2 minutes. Flip and cook until underside is golden, 1 to 2 minutes longer.
Keep pancakes warm in a 250 F oven. You can also use the batter to make 8 waffles (7" diameter).
Serve with Quick Berry Sauce for Pancakes (recipe in collection) if desired.
Nutrition Information:
Per pancake
65 calories
3 g protein
11 g carbohydrates
1 g fiber
1 g fat
.5 g saturated fat
154 mg sodium