Diabetic Dish of the Week - Buttermilk Oat Pancakes

It's tough to beat piping hot pancakes fresh off the griddle to start your day! So for the Diabetic Dish of the Week, Buttermilk Oat Pancakes. Start your mornings off healthy, Enjoy!



Buttermilk Oat Pancakes

Ingredients

 1 1/4 cups regular rolled oats
 3/4 cup all-purpose flour
 1/2 cup whole wheat flour
 1 tablespoon baking powder
 1/4 teaspoon salt
 3 slightly beaten egg whites
 2 1/4 cups buttermilk
 2 tablespoons cooking oil
 2 tablespoons honey (optional)
 1 teaspoon vanilla
Nonstick spray coating
Light pancake syrup and waffle syrup product(optional)

Directions

1 - In a large bowl combine the oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of mixture; set aside.
2 - In a medium bowl combine the egg whites, buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 3 minutes.
3 - Coat an unheated griddle or heavy nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat about 2 minutes on each side or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, serve pancakes with syrup.

Makes 8 servings (16 pancakes).

Servings Per Recipe: 8
PER SERVING: 237 cal., 6 g total fat (1 g sat. fat), 3 mg chol., 257 mg sodium, 36 g carb., 4 g fiber,  10 g pro.