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Doneen Hollingsworth, Secretary of Health

pancakesButtermilk-Oatmeal Pancakes

(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)


1 1/4 cups skim buttermilk
2/3 cup quick cooking oats
1/2 teaspoon vanilla
1 tablespoon cooking oil
1 egg
1 1/2 cups flour
2 tablespoons brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt

 

Combine buttermilk, oats and vanilla in a bowl. Let stand 10 minutes, stirring occasionally. Stir in oil and egg. In a large bowl, combine flour, brown sugar, baking soda and salt; stir well. Add oat mixture to flour mixture, stirring until smooth. Spoon about 1/3 cup batter for each pancake onto a hot non-stick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Makes 8 pancakes.

Nutritional Information (1 pancake):
Calories: 130
Carbohydrate: 24 grams
Protein: 5 grams
Fat: 2 grams
Saturated Fat: 1 grams
Cholesterol: 25 mg
Fiber: 1 grams
Sodium: 194 mg
Potassium: 117 mg
Calcium: 56 mg
Exchanges: 1 1/2 starch

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