Heat a griddle to 350F or until a drop of water dropped onto the surface sizzles and pops.
In a medium mixing bowl, mix the flour, oats, sugar, salt, baking powder and baking soda together.
In another medium mixing bowl whisk egg, milk, buttermilk and canola oil together only until mixed. Add the vinegar and mix again.
Pour the wet ingredients into the dry. Allow the batter to sit for three to five minutes. You should begin to see small air bubbles forming on the surface of the batter.
Using a 1/3 cup measure, pour scoopfuls of the batter onto the griddle for about three minutes on each side.
A serving is two pancakes of about 125g total. A single batch will yield about 10 to 12 pancakes.
These pancakes are a wonderful change from the everyday flapjack. Try using farm fresh buttermilk, Irish steel cut oats and real maple syrup to bring out the delicious flavor. These cakes are a bit heavier than traditional pancakes, but offer a higher percentage of daily fiber and is low in sugar.
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 97 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.8g||14 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 46.2mg||14 %|
|Sodium 8983.5mg||310 %|
|Potassium 346.1mg||9 %|
|Total Carbohydrate 73.5g||22 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 68g|
|Protein 13.9g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 413
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