Basic Whole Wheat and Oat Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 ½ cup whole wheat flour½ cup oats, not instant½ teaspoon baking soda2 teaspoons baking powder1 teaspoon cinnamontiny pinch of kosher salt1 teaspoon Splenda1 teaspoon vanilla extract2 eggs1 ½ cup 1% milk½ cup applesauce, unsweetened
1) In a medium sized bowl, mix dry ingredients and stir lightly until incorporated.
2) Use a separate bowl to whisk together the wet ingredients and then add the wet to dry stirring just until the batter comes together. It will be slightly denser than the typical pancake batter due to the oats.
3) Use a 1/3 measuring cup to dole out each portion and cook the pancakes over medium heat on a non-stick griddle or pan until the edges set and bubble start to appear. *If you would like, you can top the batter with ultra thin apple or banana slices to let the fruit caramelize when flipped. This was not added to the calorie count.
4) At this point you can either put the pancakes into a warm oven to hold until serving or place them on a cookie sheet lined with parchment to be frozen and stored for later.
Serving Size: Makes roughly 12 3-4 inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user JSTRUSS.
2) Use a separate bowl to whisk together the wet ingredients and then add the wet to dry stirring just until the batter comes together. It will be slightly denser than the typical pancake batter due to the oats.
3) Use a 1/3 measuring cup to dole out each portion and cook the pancakes over medium heat on a non-stick griddle or pan until the edges set and bubble start to appear. *If you would like, you can top the batter with ultra thin apple or banana slices to let the fruit caramelize when flipped. This was not added to the calorie count.
4) At this point you can either put the pancakes into a warm oven to hold until serving or place them on a cookie sheet lined with parchment to be frozen and stored for later.
Serving Size: Makes roughly 12 3-4 inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user JSTRUSS.
Nutritional Info Amount Per Serving
- Calories: 37.5
- Total Fat: 0.6 g
- Cholesterol: 1.5 mg
- Sodium: 176.1 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
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