Pancakes on a Sunday, or any day for that matter, are a real treat! Raspberries are a healthy alternative, and just as delicious.
– 1/4 c. oats
– 3/4 c. buttermilk
– 1/2 c. white wheat flour
– 1 tsp. baking powder
– 1/4 tsp. baking soda
– 1/2 tsp. pumpkin pie spice
– 1/8 tsp. salt
– 1 large egg
– 1 tbsp. canola oil
– 2 tsp. vanilla
Walnuts, berries and pureed raspberries for serving
Step 1: Soak the oats in buttermilk for 20 minutes. In a bigger bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt. After that, add the egg, the canola oil, and vanilla into the mixture and whisk until the ingredients are well combined.
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Step 2: Pour batter by 1/4-cupfuls onto nonstick skillet heated on medium. Cook until tops are bubbly and edges look dry. Turn the pancake and cook until undersides are golden.
Step 3: Serve with pureed raspberries, walnuts, and berries.
Nutrition per serving:
240 calories, 8 g protein, 18 g carbs, 15 g fat, 3 g fiber, 395 mg sodium