These pancakes are packed with nutritious ingredients,
but they are still delicious!
Even my husband thinks so, and he usually turns up his nose at anything labeled healthy!
(Although, I must admit he's gotten a lot better at healthy eating lately!)
The batter for these pancakes sits overnight in the refrigerator,
and will stay good for a few days if kept refrigerated.
When you first make the batter it appears to be way too thin.
Then after sitting in the refrigerator overnight it thickens up.
These pancakes are very hearty, so two small pancakes made with 1/4 cup batter each is plenty of breakfast for me.
I especially like them drizzled with honey, but maple syrup is great as well.
The hubs eats his with some peanut butter and sugar free syrup on top.
Here's the recipe!
Oat Nut Pancakes
Whisk together dry ingredients:
1 cup oat bran
1 cup rolled oats
1/2 cup whole wheat flour
2 Tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teapoon salt
1/2 cup chopped walnuts (or pecans)
1/2 cup raisins (or if you prefer dried cranberries or chopped up dried apricots would be good)
2 cups lowfat buttermilk
1 cup lowfat or skim milk
Cover and let batter sit in the refrigerator overnight for best results.
Spoon about 1/4 cup onto heated, greased griddle.
Flip when bubbles appear.