Oatmeal ''Cookie'' Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 111.3
- Total Fat: 2.6 g
- Cholesterol: 40.9 mg
- Sodium: 122.2 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.2 g
- Protein: 4.1 g
View full nutritional breakdown of Oatmeal ''Cookie'' Pancakes calories by ingredient
Introduction
I started making these for my children when they were very young (and wanted to know what exactly I was putting in their mouths). Now they are a family favorite and a working mom's delight.They have more calories than frozen waffles, but they are packed with good nutrition and keep you full until noon.These are great when made ahead of time. They are very dense pancakes and because they are so dense you can pop them into the toaster to warm up like an eggo. Simply wait until they cool and freeze them or seal them in a container for the fridge. They last about a week in the fridge.
I use oat milk because I am a vegetarian and want more protein than soy or rice milk can provide. However, I have used all the milks (including dairy) and they work fine. The calorie calculation is done with oat milk and brown sugar included in the recipe. Values will change depending on the milk you use and if you add the brown sugar or not.
Serving Ideas: Serve with fresh fruit or sugar free maple syrup. I started making these for my children when they were very young (and wanted to know what exactly I was putting in their mouths). Now they are a family favorite and a working mom's delight.
They have more calories than frozen waffles, but they are packed with good nutrition and keep you full until noon.These are great when made ahead of time. They are very dense pancakes and because they are so dense you can pop them into the toaster to warm up like an eggo. Simply wait until they cool and freeze them or seal them in a container for the fridge. They last about a week in the fridge.
I use oat milk because I am a vegetarian and want more protein than soy or rice milk can provide. However, I have used all the milks (including dairy) and they work fine. The calorie calculation is done with oat milk and brown sugar included in the recipe. Values will change depending on the milk you use and if you add the brown sugar or not.
Serving Ideas: Serve with fresh fruit or sugar free maple syrup.
Number of Servings: 8
Ingredients
-
1 cup Oat Milk-Vanilla (can use rice, dairy or soy)
2/3 cup rolled oats
2/3 cup Whole wheat flour
2 Tablespoons brown sugar (leave out if you use sugary toppings)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon (up cinnamon if dropping brown sugar)
2 eggs, beaten
2 teaspoons canola oil
1/4 teaspoon vanilla extract (Mexican if you can find it-better taste)
Directions
1. Heat milk until hot; remove from heat. Stir in oats. Cover and let stand for 5 minutes.
2. While oats are cooking, stir together: flour, sugar, baking powder, flour and cinnamon. Make a well in the center for the liquid ingredients.
3. In a separate bowl mix eggs,vanilla and oil. Then add to the well in the dry mixture with the oats. (oats should be soggy with excess milk-this is what you want for mixing)
4. Mix well.
5. For each pancake pour 1/4 a cup of butter onto skillet sprayed with Pam cooking spray. Cover over medium for about 4 minutes, flipping when bubbles appear.
Makes eight pancakes- Each pancake accounts for 1 serving.
2. While oats are cooking, stir together: flour, sugar, baking powder, flour and cinnamon. Make a well in the center for the liquid ingredients.
3. In a separate bowl mix eggs,vanilla and oil. Then add to the well in the dry mixture with the oats. (oats should be soggy with excess milk-this is what you want for mixing)
4. Mix well.
5. For each pancake pour 1/4 a cup of butter onto skillet sprayed with Pam cooking spray. Cover over medium for about 4 minutes, flipping when bubbles appear.
Makes eight pancakes- Each pancake accounts for 1 serving.
Member Ratings For This Recipe
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