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…
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.
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.
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.
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.
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.
Finally, flip the pancake and cook until golden. Repeat with remaining batter.
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
- 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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Oh, we are so going to have to try these this weekend. My mouth is watering already.
Laci, they are AMAZING! I loved them!
I taste-tested these the other day, and they are AMAZING. I would eat them every day if I could… and they’re healthy!
Please thank Amy Halfmann for sharing the recipe. Thank Kelly Bogard for putting this together so I could see it. I’ve been waiting for decades to receive this fine oatmeal variation. I have eaten pancakes and waffles all my life. Love them. Could you get Amy’s opinion on whether I could use this for making ???waffles???, too?
May God bless those who share blessings like this recipe.
Hi Fred! I will ask Amy and get back with you on that. I think you might need to make the batter a little thicker. I will let you know if she has any variations that will work. KB
Hi Fred! Thanks for the question! Kelly emailed me about your inquiry. I love waffles too! The difference in waffle batter vs pancake batter is that waffles typically have added fat in the batter and are “fried”…although not like you would typically think of fried foods. They are “fried” between two pieces of hot metal that are coated in oil. The added fat and oil-coated metal is what gives them a fluffy inside and crisp outer coating. That being said, keep in mind that to convert it to a waffle recipe more fat is needed, thus increasing the caloric value. I’ve never actually made this particular recipe into waffles (but I may have to experiment now ;), but I would recommend first separating the egg white from the yolks. Mix the yolks in with the liquid ingredients; beat the whites until fluffy and then fold into the liquid ingredients. This should help give the batter more volume. I would also recommend adding about 2 tbsp of additional fat either in the form of melted butter or canola oil (canola oil would be the heart healthy option); this will help keep it from sticking to the waffle iron and give it a buttery flavor that we think of when we think about waffles. Since the batter is already fairly thick, I don’t think you will need more dry ingredients, but if you feel like it is too runny for waffles, you might add 1/8 cup of whole wheat flour. Good luck! Let us know how they turn out!!
Thanks Amy! We appreciate the extra info and possible new recipe. Fred please be sure to come back and let us know your results.
KB