This is quickly becoming a favorite in our house, rivaling our traditional pancake recipe. The ground oats gives a hearty taste and welcome texture. Since these pancakes have half the number of carbs, they leave you feeling satisfied but not stuffed and are a great choice for diabetics.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
cooking spray
Preheat a lightly greased cast iron skillet or griddle over medium heat.
156g / 2 cups quick oats
In a food processor fitted with a sharp blade, process oats until they have turned into a medium ground flour. Transfer to a medium bowl.
62g / ½ cup all-purpose flour
24g / 2 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
Add flour, sugar, baking powder, baking soda, cinnamon, and salt to bowl with ground quick oats. Whisk to combine.
3 eggs
4 tablespoons butter, melted
In a small bowl, whisk eggs and melted butter until smooth.
2 cups buttermilk
Add buttermilk to eggs and whisk to combine.
Pour wet ingredients into bowl with dry ingredients. Whisk to combine until lumps of flour have broken down. If possible, let batter rest for 10 minutes to allow oats to absorb liquid.
Grease a cast-iron or nonstick skillet and heat on the stove over medium heat. Splash a few drops of water on the skillet. When water sizzles, skillet is ready.
Pour ¼ cup of batter onto skillet for each pancake, being careful not to crowd them. Bake until bottoms are golden brown, edges appear to be dry, and bubbles have formed on the top, about 2 minutes. Flip pancake and let cook on the other side until done, about 2 additional minutes. Repeat with remaining batter.
agave or maple syrup
Serve with a light drizzle of agave or maple syrup as appropriate.
From MakeBetterFood.com. . (makebetterfood.com/recipes/low-carb-oatmeal-pancakes/).
Preheat a lightly greased cast iron skillet or griddle over medium heat.
In a food processor fitted with a sharp blade, process oats until they have turned into a medium ground flour. Transfer to a medium bowl.
Add flour, sugar, baking powder, baking soda, cinnamon, and salt to bowl with ground quick oats. Whisk to combine.
In a small bowl, whisk eggs and melted butter until smooth.
Add buttermilk to eggs and whisk to combine.
Pour wet ingredients into bowl with dry ingredients. Whisk to combine until lumps of flour have broken down. If possible, let batter rest for 10 minutes to allow oats to absorb liquid.
Grease a cast-iron or nonstick skillet and heat on the stove over medium heat. Splash a few drops of water on the skillet. When water sizzles, skillet is ready.
Pour ¼ cup of batter onto skillet for each pancake, being careful not to crowd them. Bake until bottoms are golden brown, edges appear to be dry, and bubbles have formed on the top, about 2 minutes. Flip pancake and let cook on the other side until done, about 2 additional minutes. Repeat with remaining batter.
Serve with a light drizzle of agave or maple syrup as appropriate.
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