Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 111.3
Total Fat 2.6 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.7 g
Cholesterol 40.9 mg
Sodium 122.2 mg
Potassium 43.4 mg
Total Carbohydrate 20.1 g
Dietary Fiber 2.2 g
Sugars 7.4 g
Protein 4.1 g
Vitamin A 2.6 %
Vitamin B-12 1.8 %
Vitamin B-6 0.9 %
Vitamin C 0.0 %
Vitamin D 5.3 %
Vitamin E 0.6 %
Calcium 9.7 %
Copper 0.5 %
Folate 1.3 %
Iron 4.8 %
Magnesium 0.3 %
Manganese 1.3 %
Niacin 0.0 %
Pantothenic Acid 0.0 %
Phosphorus 4.2 %
Riboflavin 6.0 %
Selenium 0.1 %
Thiamin 0.0 %
Zinc 0.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Oatmeal ''Cookie'' Pancakes

View the full Oatmeal ''Cookie'' Pancakes Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Oatmeal ''Cookie'' Pancakes

32 calories of Whole Wheat Flour, (0.08 cup)

24 calories of Quaker Rolled Oats-Old Fashion, (0.08 cup)

17 calories of Pacfic Brand Oat Milk- Vanilla, (0.13 cup)

16 calories of Egg, fresh, whole, raw, (0.25 medium)

13 calories of Brown Sugar, (0.75 tsp packed)

5 calories of Canola Oil, (0.13 1tsp)

2 calories of Vanilla Extract, (0.13 tsp)

0 calories of Baking Powder, (0.19 tsp)

0 calories of Cinnamon, ground, (0.03 tsp)

Nutrition & Calorie Comments  

These were great! I used soy milk and added both raisins and bananas. It eliminated the need for syrup and added some additional nutrition.
I left in the brown sugar, used 2% milk, and put my main splurge, real maple syrup on them. They are solid, perfect for the days I can't nibble and sounds extra good for the cold winter months that aren't as far away as I think. Also passed this on to friends who might like it.
My kids loved these! (and I could actually eat them too!) I added 4 chocolate chips to each pancake while it cooked, a little extra cinnamon and mexican vanilla. The recipe made exactly 8 pancakes (w/ 1/4 C measuring spoon) and I was full and happy with 2, with a little sugarfree syrup :-)
I LOVE these! They are so easy to make. I refrigerate them right away, pull them out, pop them in the toaster, and top with almond butter for a delicious, portable snack. I sub applesauce for the oil, Splenda brown for the sugar, egg substitut & have played with adding ground flax & blueberries.
I used skim dairy milk, egg beaters, and steel cut oats. The spices were just right, and the sweetness of the brown sugar too. These were so sweet and delicious that all I did was add a little pat of margarine after they were cooked and ate them plain :)
Good! I used Almond Breeze in place of the milk and used Splenda brown sugar, and they were great. Kids liked them too! Looking forward to using the leftovers as snacks.
Finally some nutrition in a pancake! My family loved them. I left out the brown sugar and added some raisins.