This one seems a little complicated at first, but it became second nature fairly quickly.
In a medium bowl mix together
- 1¾ cup buttermilk
- 1 cup quick-cooking oats
- 2 eggs
- 2 Tablespoons sugar
- 2 Tablespoons Smart Balance (67% -type butter substitute), melted
- ½ Teaspoon vanilla
In a second bowl mix
- ¾ cup whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
(Do you ever wonder what the difference is between baking soda and baking powder?)
Stir the dry ingredients into the wet and proceed as you usually do with pancakes. Making these ~ 4-inches will give you something close to 20 pancakes. If you get 18 or more the point-count is 1Point each.
Notes:
- The goal is to allow the oats to absorb some of the buttermilk, rendering a lower need for flour.
- I’ve gotten experienced enough that I can mix my dry on top of the wet mixture, generally making a single batch in one 4-cup glass measuring cup (less to wash-up). This will frustrate you if you try to start this way, and your dry ingredients may not be evenly distributed.
- I just mention it to show you find shortcuts, and things do get simpler.
- I recently got a pancake mold for my kids (it has little bug-shapes at the bottom of each impression). Each impression holds only 2 T batter, making them more like “silver dollar” pancakes. These are still one-point each, and probably better to count if you need to keep a tight tally on your points (the bigger pancakes are over-generous to avoid partial-points).
- *Excellent* with strawberry syrup
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