Alison M Recipe ∞ Oatmeal Rhubarb Pancakes

Fresh rhubarb from the farmers market inspired these hearty pancakes.

Ingredients

• 1 ⅓ cups unbleached all-purpose flour
• 10 tablespoons quick cooking oats
• ⅓ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ⅓ cups nonfat milk
• 1 teaspoon lemon juice
• ½ banana, mashed
• 1 cup finely chopped rhubarb
• 2 tablespoons vegetable oil

Cooking Directions

1. Combine flour, oats, brown sugar, cinnamon, baking soda, and salt in a large bowl. Mix milk and lemon juice in another bowl; stir in banana. Stir banana mixture into flour mixture; fold in rhubarb.
2. Heat a griddle or large skillet over medium heat. Drop 1/4 cupfuls of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

Nutrition Facts

• calories379.5
• carbohydrateContent67.8 g
• cholesterolContent1.6 mg
• fatContent8.3 g
• fiberContent3.7 g
• proteinContent9.2 g
• saturatedFatContent1.2 g
• sodiumContent490.5 mg
• sugarContent24.1 g