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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.1
  • Total Fat: 6.3 g
  • Cholesterol: 107.5 mg
  • Sodium: 471.5 mg
  • Total Carbs: 54.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 12.0 g

View full nutritional breakdown of Oatmeal Cookie Pancakes calories by ingredient
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Oatmeal Cookie Pancakes

Submitted by: JENPEN5

Introduction

courtesy of Rachael Ray Show, tweaked to be WW core courtesy of Rachael Ray Show, tweaked to be WW core
Number of Servings: 4

Ingredients

    1 cup old fashioned oats
    1 cup oatmeal "flour" (grind 1 1/2 cups oatmeal in food processor)
    1/2 cup splenda
    2 tsp baking powder
    1/2 tsp baking soda
    1 tsp ground cinnamon
    3/4 cup fat free plain yogurt
    3/4 cup fat free milk
    2 large eggs
    1 tsp vanilla extract
    2 really ripe bananas, mashed up
    Non-stick spray for griddle or pan
    Sugar-free syrup for drizzling.

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Directions

Here's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing. Mix dry ingredients, the first 6, in a bowl. In another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas. (**Honestly, I mix it all in one bowl.)

Heat a griddle or pan over medium heat and spray with non-stick spray. Cook pancakes, each about 1/4 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled sugar-free syrup over the top. (I think they are good without the syrup.)

Number of Servings: 4

Recipe submitted by SparkPeople user JENPEN5.






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