Granola & Healthy Buttermilk-Oatmeal Pancakes

Saturday seems to be my baking/cooking day lately. I get the yen to make muffins or pancakes, waffles, etc. This last Saturday I decided to make a bunch of pancakes and granola so that we would have plenty of ready-made breakfast items. This was because school starts this week and we have to be ready and out the door by 7:40 AM. Not a lot of time to be fussing with a making breakfast, but my son needs a hearty breakfast to see him through until lunch at 11.

Here are the recipes I used:

Amish recipe Granola:
1/2 C. vegetable oil
3/4 C. honey
2 tsp. vanilla
2 tsp. cinnamon
5 C. rolled oats
1 C. sliced almonds


Mix the first four ingredients together then add the oats and almonds. Bake at 300 degrees F on a cookie sheet until brown. Mix every 15 minutes to keep from burning. Takes about an hour to bake.

Buttermilk-Oatmeal Pancakes

http://www.eatingwell.com/recipes/buttermilk_oatmeal_pancakes.html

From EatingWell: EatingWell for a Healthy Heart Cookbook (2008)

Start your day in a hearty, high-grain way with these buttermilk-oatmeal pancakes. Maple syrup is a perennial favorite atop a stack of these pancakes; sliced bananas would also complement their oat flavor.

6 servings, 2 pancakes each | Active Time: 35 minutes | Total Time: 55 minutes

Ingredients

• 2 1/2 cups nonfat buttermilk, (see Tip)
• 3/4 cup rolled oats
• 1 cup all-purpose flour (just used whole wheat flour)
  
• 1/2 cup whole-wheat flour
• 1/4 cup toasted wheat germ
• 1/4 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 2 large egg whites
• 2 teaspoons canola oil, divided
• Maple syrup, (optional)

Preparation

1. Combine buttermilk and rolled oats in a small bowl; let rest for 20 to 30 minutes to soften oats. Stir all-purpose flour, whole-wheat flour, wheat germ, brown sugar, baking powder, baking soda, cinnamon and salt in a medium bowl. Whisk egg, egg whites and 1 teaspoon oil in a separate bowl. Add the oat mixture and the flour mixture and stir with a wooden spoon until just combined.
2. Lightly brush a large nonstick skillet with a little of the remaining 1 teaspoon oil and heat over medium. Using 1/4 cup batter for each pancake, pour batter onto the skillet and cook until the underside is browned and the bubbles on top remain open, 2 to 3 minutes. Turn the pancakes over and cook until the underside is browned, about 1 to 2 minutes. Transfer to a platter and keep warm in a 200°F oven. Repeat with remaining batter, brushing skillet with a little of the remaining oil as needed. Serve hot, topping with maple syrup if desired.

Nutrition

Per serving : 271 Calories; 5 g Fat; 1 g Sat; 2 g Mono; 39 mg Cholesterol; 46 g Carbohydrates; 12 g Protein; 4 g Fiber; 675 mg Sodium; 293 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 fat

Tips & Notes

• Make Ahead Tip: Store the batter (Step 1) in an airtight container in the refrigerator overnight.

• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: the ratio is 1 tablespoon lemon juice or vinegar to 1 cup milk.