Oatmeal Pancakes
- Number of Servings: 6
Ingredients
1 cup dry oatmeal3/4 cup Gluten-Free - Bob's Red Mill's 1/2 tsp Baking Soda 1 tsp Baking Powder1 tsp cinnamon, ground 1 dash Salt 2 large Egg, fresh, whole, raw 1 tbsp Coconut Oil, melted8 oz Almond Breeze Almond Milk, Unsweetened 1 tsp Vanilla Extract
Mix all dry ingredients in bowl. Beat eggs with the other wet ingredients & add to dry ingredients & beat/stir until well incorporated. Let sit 5 mins. then add additional milk to thin to batter consistency. Cook in skillet until first side browned & set, then flip and cook until browned. Can use oil to cook or an non-stick skillet. Any leftovers can be cooled, wrapped with plastic wrap & frozen - then reheated in toaster.
Serving Size: makes 6 (5-6') pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user KT2272.
Serving Size: makes 6 (5-6') pancakes
Number of Servings: 6
Recipe submitted by SparkPeople user KT2272.
Nutritional Info Amount Per Serving
- Calories: 154.1
- Total Fat: 5.9 g
- Cholesterol: 62.0 mg
- Sodium: 265.8 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 3.2 g
- Protein: 5.4 g
Member Reviews