What can I say... These are amazing! So healthy and keeps you full all morning. Oatmeal Buttermilk Pancakes with Berry Sauce...the title says it all. As an athlete, I need meals that fill me up so I can count on the power I need. Well, these hot cakes have never let me down. They are great for everyday too and of course Sunday morning. 🙂 One thing to remember, is one important step. That is that you need to make sure to soak the oats in the buttermilk for about 15 mins. It is well worth it as you will find the texture gets thicker and makes these fantastic everytime. You will love the berry sauce too. If I do not get my berries at the farmer's market, I buy my mixed berries (frozen) and you can find them at any Trader Joe's. (I have also made this sauce using just only blueberry's for the sauce. Since I always have blueberry's, I play with them a lot and they work great too, just to keep in mind.) Also, check out my Whole-Wheat Buttermilk Pancakes and Pumpkin Pancakes. Enjoy~
- 1 1/2 cups rolled oats
- 1 cup 1% low-fat buttermilk
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup sugar
- 1 teaspoon aluminum-free baking soda
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 2 large egg whites
- 1 1/2 cups 1% low-fat milk or soymilk, rice milk, almond milk all work
- Cooking spray
- 2 cups frozen mixed berries, (blueberries are also great too) thawed
- 2-3 tbs sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- Soak oats in buttermilk in a small bowl for 15 minutes.
- Combine all-purpose flour, whole-wheat flour, 1/4 cup sugar, baking soda, baking powder, salt, and 1/2 teaspoon ground cinnamon in a medium bowl.
- Whisk eggs together with egg whites in a small bowl, and stir in milk. Add the dry ingredients to the wet ingredients, and stir.
- Heat a nonstick skillet over medium-high heat, and coat with cooking spray.
- Pour about 1/2 cup batter per pancake onto hot skillet, and cook 2 minutes or until tops are covered with bubbles and edges look cooked. Flip and cook 2 minutes or until bottoms are lightly browned. Transfer to a plate; keep warm. Cook remaining batter in batches.
- Meanwhile, combine mixed berries, sugar, and lemon juice in a medium saucepan. Cook over medium heat until berries pop. Stir in 1/4 teaspoon ground cinnamon. Spoon blueberry sauce over pancakes; serve. Enjoy!