By Kelly Bogard

I hope everyone is having an amazing start to 2016. I know we have. Earlier this week, we shared 5 healthy tips from TFB member and licensed and registered dietitian Amy Halfmann about how to start the New Year off right with good nutrition. When she wrote that for us, she also sent along some yummy recipes.

Amy’s number one tip was to never skip breakfast and I totally agree. There is a reason your mom always told you it was the most important meal of the day. It gets everything started right. So what better way to start this year than with a recipe for that very important meal.

For Cinnamon Oatmeal Pancakes, you will need…cinnamon oatmeal pancakes
2 c. rolled oats
2 ½ c. buttermilk, divided
½ c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. cinnamon
¼ tsp. salt
2 large eggs
½ c. canola oil
1 tbsp. honey

These pancakes are so good. They are moist and flavorful leaving no reason to add butter or syrup to your plate. I can totally see Butters sitting down to a plate of them with some fresh raspberries this weekend. FYI: One-fourth cup of raspberries will only add about 30 calories and 8 grams of carbs to the nutritional information for the pancakes below.

First things, first. Mix together the oats with 2 cups of the buttermilk. Cover and refrigerate for at least one hour to give the oats time to soak up the milk and soften. This is something that can even be done ahead of time and stored overnight.
cinnamon oatmeal pancakes

Once the oats are ready, stir together the remaining dry ingredients in a small bowl. Then mix into the oat mixture. It will be good and sticky like a bowl of oatmeal at this point.
cinnamon oatmeal pancakes

Whisk together the remaining buttermilk with the eggs and canola oil and add to the oat mixture, stirring well to combine. Finish up by stirring in the honey.
cinnamon oatmeal pancakes

Heat your griddle or a large skillet over medium-high heat. Be sure to oil it so the pancakes don’t stick.
Scoop approximately ½ cup of the batter onto the heated surface.
cinnamon oatmeal pancakes

Cook on first side until the edges start to dry. You will want to turn the heat down to medium-low to give the pancakes enough time to cook inside without burning.
cinnamon oatmeal pancakes

Finally, flip the pancake and cook until golden. Repeat with remaining batter.
cinnamon oatmeal pancakes

We hope this helps you get into a healthy routine for 2016. Thanks again to Amy for sharing her knowledge and this amazing recipe. From all of us at Texas Table Top, enjoy!

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Recipe: Cinnamon Oatmeal Pancakes

Summary: Nutritious and delicious start to your day

Ingredients

cinnamon oatmeal pancakes

  • 2 c. rolled oats
  • 2 ½ c. buttermilk , divided
  • ½ c. whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. cinnamon
  • ¼ tsp. salt
  • 2 large eggs
  • ½ c. canola oil
  • 1 tbsp. honey

Instructions

  • In large bowl, stir together oats and 2 cups of buttermilk. Set aside for an hour or until buttermilk is absorbed and oats are soft. (To do this ahead of time, cover and refrigerate overnight.)
  • In small bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Add to softened oatmeal.
  • Add remaining ½ cup buttermilk along with eggs, canola oil and honey. Stir with rubber spatula just until well combined.
  • Heat large, heavy skillet or griddle over medium-high heat and spray with cooking spray or brush with canola oil.
  • Cook about ½ cup batter at a time; spread it out with bottom of ladle or spoon (it will be thick) to about 4 inches in diameter. Turn heat down to medium-low and cook until edges appear dry and bubbles begin to break on surface. Using thin spatula, flip and cook until golden on other side.
  • Repeat with remaining batter. If you like, keep cooked pancakes warm in 200-degree F. oven while cooking the rest.

Nutrition Information: 150 Calories, 7 grams Fat, 1 gram Saturated Fat, 6 grams Protein, 17 grams Carbohydrates, 40 mg Cholesterol, 2 grams Dietary Fiber, 250 mg Sodium per pancake.

Cooking time (duration): 0 hour(s), 30 minutes

Number of servings (yield): 12

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Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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