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Fresh rhubarb from the farmers market inspired these hearty pancakes.
Ingredients
- 1 1/3 cups unbleached all-purpose flour
- 10 tablespoons quick cooking oats
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 1/3 cups nonfat milk
- 1 teaspoon lemon juice
- ½ banana, mashed
- 1 cup finely chopped rhubarb
- 2 tablespoons vegetable oil
Directions
Step 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.
Step 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.
Cook’s Note:
The sour milk can be replaced with buttermilk.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 380 | |
| % Daily Value * | |
| Total Fat8g | 11% |
| Saturated Fat1g | 6% |
| Cholesterol2mg | 1% |
| Sodium491mg | 21% |
| Total Carbohydrate68g | 25% |
| Dietary Fiber4g | 13% |
| Total Sugars24g | |
| Protein9g | |
| Vitamin C4mg | 22% |
| Calcium163mg | 13% |
| Iron3mg | 16% |
| Potassium387mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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