Oatmeal Raspberry Pancakes
Ingredients
Instructions
- 1. In a bowl mix oats and buttermilk. Let stand at least 15 minutes, or up to 30 minutes.
- 2. Meanwhile, in a small bowl, mix flour, sugar, baking powder, baking soda and salt.
- 3. In a large bowl, beat eggs, milk and vanilla. Stir in flour and oats mixture. Mix until evenly moistened, then fold in raspberries.
- 4. Place a nonstick griddle, or nonstick frying pan over medium heat. When hot, coat the pan with a few teaspoons of a light colored oil (you can eyeball the measurement).
- 5. Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and the edges begin to look dry, about 2 minutes. Turn with a spatula and cook another 1 1/2 to 2 minutes. Coat pan with more oil as needed to coat remaining pancakes.
- 6. Serve the pancakes as cook or keep warm on a baking sheet, in a single layer n a 200 degree oven for 15 minutes, or until you're able to serve them.
- 7. Stack and serve with fresh raspberries, powdered sugar and warm maple syrup.
Nutrition & Diet Analysis (per serving)
682
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).