Around my house, Sunday "Supper" is almost always Sunday "Brunch/Breakfast". It's the one meal a week, I insist anyone in my home, come down and join the table. It doesn't matter if you were up late the night before and you really want to sleep till noon ( I have 3 teens!)...that just isn't an option around here. Families can get so busy with activities, it can be a real challenge to find time when everyone is at home. Sunday mornings, for us, is that time.
This morning, I made an awesome Oatmeal Pancake recipe for breakfast. These "made from scratch" soft and fluffy pancakes come together in no time with the help of a food processor. They are delicious and wholesome and the perfect recipe to make on a Sunday morning.
The recipe can be found HERE on Allrecipes. I only made a few changes to the original recipe:
- I doubled the recipe.
- I used 2 full cups of buttermilk. Don't skimp on the buttermilk. I am convinced that is one of the ingredients that makes these pancakes so delicious. (I am a huge fan of low-fat buttermilk in recipes!)
- I kept the salt ingredient at 1/2 tsp. even though I doubled the recipe.
For tips on making great pancakes go HERE.
And hey, if breakfast isn't your thing, these are a great option for "breakfast for dinner" nights too!!
Nutritional information for Oatmeal Pancakes II -recipe NOT doubled (as calculated by Allrecipes):
Servings - 4 Serving Size - 1/4 of recipe (amount of pancakes will depend on their size) Points Plus per Serving - 5 Points+
Calories - 207, Total Fat - 9.3g, Carb. - 24.6g, Protein - 6g, Fiber - 1.4g
...and happy first day of Fall y'all!!