1/2 c Rolled oats
1 c Cake flour
1 ts Baking soda
1/4 ts Salt
1 lg Egg
1 1/4 c Buttermilk
1/4 c Maple syrup
2 tb Butter or margarine; melted
Nonstick cooking spray
In a small bowl, mix oats, flour, baking soda and salt together well.
Put egg, buttermilk, maple syrup and butter in 1 1/2-quart mixing bowl.
Whisk until well combined. Stir in dry ingredients. (Batter can be made a
day ahead and refrigerated. Stir before using and add 1/4 cup buttermilk.)
Preheat oven to 200 F. Coat griddle with cooking spray and place over
medium heat. When hot, spoon 2 tablespoons batter onto griddle into 3-inch
rounds. Cook until pancake is bubbly and browned on edges, about 3 minutes.
Turn and brown other side, about 2 to 3 minutes more. Keep cooked pancakes
warm in oven while remaining pancakes are cooked. Serve hot with warmed
maple syrup. Makes 20 pancakes.
per pancake: Cal 62 (30% fat) Fat 2 g (1 g sat) No fiber Chol 15 mg Sodium
104 mg Carbs 10 g Calcium 27mg
Yields
1 Servings