BALTIMORE - Sarah Mogol with The Bountiful Experience stopped by Good Morning Maryland to show us how to make Pumpkin Oatmeal Buttermilk Pancakes. It's quick and easy to make.
Here is the recipe:
1 cup Old Fashioned Oats
1 Cup Buttermilk
1 Cup canned pumpkin -- unsweetened
1 Tablespoon brown sugar
1 teaspoon vanilla extract (or a bit more if you love vanilla)
1/2 cup egg whites to include 1 whole egg
1 Cup flour (white whole wheat or white all purpose unbleached)
1 Teaspoon Baking Powder (avoid baking powders with aluminum)
2-3 Tablespoons Ground Flax seed
Pinch of salt
If the batter seems too thick add an additional 1/4 cup of Buttermilk.
1. In a medium bowl place the oats and the buttermilk together and let sit for 2-5 minutes.
2. In a separate bowl sift together the flour, baking powder, salt and ground flax meal. Please note that there will be part of the flax seed hull remaining in the sifter-- just add that to the dry ingredients.
3. Add the oat and buttermilk mixture to the dry ingredients, and add the pumpkin, brown sugar egg whites and vanilla and combine well. If the mixture seems too thick, add a bit more buttermilk or skim milk.
4. Heat a non-stick or lightly oiled (cooking spray works well too) pan or skillet over a medium high heat. When the pan is hot spoon the 2 tablespoons of batter at a time on to the skillet. Turn the pancake when bubbles start to form. Flip, cook and serve.
1/4 cup canned pumpkin
1/4 cup organic agave syrup (can substitute honey, pure maple syrup)
1/4 teaspoon cinnamon
Combine together well and enjoy!
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