Today’s recipe is from Cooking Light magazine. I’ve adapted this recipe a bit to fit my needs & really, anyone can do it too. I’ve changed it by using brown sugar instead of granulated, pumpkin pie spice rather than cinnamon, or used half pureed pumpkin and half buttermilk. It’s easily changeable and that’s what I love about it. The original recipe called for quick cooking oats but since I never have them on hand I grind up my own regular oats, works perfectly!
1/4 cup whole wheat flour
1 cup ground regular cooking oats
1/2 t baking powder
1/2 t baking soda
1/4 t ground cinnamon
1/8 t salt
1 cup buttermilk
2 T butter, melted
1 large egg
1. Whisk first 6 ingredients in a medium bowl
2. Combine buttermilk, butter, and egg in small bowl. Add to flour mixture, stirring just until moist.
3. Heat a nonstick griddle over medium heat. Coat pan with cooking spray or butter. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles, cook until bottoms are lightly brown.
I usually top these with some sort of jam. I never knew how many calories were in maple syrup compared to jam until I looked at the labels. I’ve looked over my maple syrup and it contains 210 calories per 1/4 cup and 53 grams of sugar. My jam contains 40 calories per 1 tablespoon and 10 grams of sugar. If I were to use maple syrup I would most definitely pour heavy, so I stick to the jam.
What’s your favorite topping for pancakes?