Nutrition Information Serves: 3 | Serving Size: 4 pancakes Per serving: Calories: 263; Total Fat: 12g; Saturated Fat: 6g; Monounsaturated Fat: 3g; Cholesterol: 85mg; Sodium: 492mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 5g; Protein: 10g Nutrition Bonus: Potassium: 161mg; Iron: 11%; Vitamin A: 7%; Vitamin C: 1%; Calcium: 12%

1.1 ounces all-purpose flour (1/4 cup)
1 cup quick-cooking oats
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 cup nonfat buttermilk
2 tablespoons butter, melted
1 large egg

1 1 ounces all-purpose flour (1/4 cup) 1 cup quick-cooking oats 1 tablespoon sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1 cup nonfat buttermilk 2 tablespoons butter, melted 1 large egg

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine the first 7 ingredients in a medium bowl, stirring with a whisk.

Combine buttermilk, butter, and egg in a small bowl. Add to flour mixture, stirring just until moist.

Heat a nonstick griddle over medium heat. Coat pan with cooking spray. Spoon about 2 1/2 tablespoons batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned.