Whole Wheat Oatmeal Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 1/4 cups whole wheat pastry flour1/2 cup Coach's Oats2 tsp baking powder1/4 tsp baking soda1/4 tsp salt1 1/4 c soy milk1/4 c water1 tbsp canola oil2 tbsp packed brown sugar2 tsp vanilla extract
Mix dry ingredients (flour through salt) in a large bowl (a 4 cup pyrex is great for this if you want to pour the batter directly from the mixing bowl).
Mix the remaining ingredients in a smaller bowl and wisk to combine.
Pour wet ingredients into dry and mix just until combined. Set aside to rest for 10 minutes.
Preheat griddle over medium heat until a drop of water bounces on the surface. Spray with non-stick spray. Use a ladle or measuring cup to evenly portion pancakes. Cook about 3 minutes on the first side, until bubbles cover the surface and bottom is golden brown (if you are not reaching these two stages simoultaneously adjust your heat accordingly). Flip and cook 1-2 minutes more until second side is golden. Remove to a plate and continue with remaining batter.
Serve and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LILYGIRL83.
Mix the remaining ingredients in a smaller bowl and wisk to combine.
Pour wet ingredients into dry and mix just until combined. Set aside to rest for 10 minutes.
Preheat griddle over medium heat until a drop of water bounces on the surface. Spray with non-stick spray. Use a ladle or measuring cup to evenly portion pancakes. Cook about 3 minutes on the first side, until bubbles cover the surface and bottom is golden brown (if you are not reaching these two stages simoultaneously adjust your heat accordingly). Flip and cook 1-2 minutes more until second side is golden. Remove to a plate and continue with remaining batter.
Serve and enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user LILYGIRL83.
Nutritional Info Amount Per Serving
- Calories: 286.7
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 431.5 mg
- Total Carbs: 49.4 g
- Dietary Fiber: 7.1 g
- Protein: 9.6 g