Oatmeal Pancakes
- Number of Servings: 6
Ingredients
1 cup oatmeal1/4 cup flour (white or whole wheat)3 teaspoons baking powder1 tablespoon Splenda (or sugar)1/2 teaspoon salt (optional)1/4 cup Egg Beaters or 1 Egg1 cup skim milk (or 2% milk, or non-dairy milk)2 tablespoons oil
Mix together the oatmeal, flour, baking powder, splenda, and salt in mixing bowl.
Add milk and egg and stir.
Add oil last and lightly stir.
Let rest a few moments, then adjust thickness if desired by adding drops of water.
Bake on hot griddle, cooking one side until batter bubbles then turning over and cook until done.
You can add blueberries, rasins, vanilla, walnuts, cinnamon or apples to the batter before cooking for a variety.
Refrigerate left over batter for use the next day or keep baked pancakes refrigerated one week to reheat.
Number of Servings: 6
Recipe submitted by SparkPeople user HUNEYBUNS.
Add milk and egg and stir.
Add oil last and lightly stir.
Let rest a few moments, then adjust thickness if desired by adding drops of water.
Bake on hot griddle, cooking one side until batter bubbles then turning over and cook until done.
You can add blueberries, rasins, vanilla, walnuts, cinnamon or apples to the batter before cooking for a variety.
Refrigerate left over batter for use the next day or keep baked pancakes refrigerated one week to reheat.
Number of Servings: 6
Recipe submitted by SparkPeople user HUNEYBUNS.
Nutritional Info Amount Per Serving
- Calories: 200.2
- Total Fat: 7.8 g
- Cholesterol: 3.4 mg
- Sodium: 468.8 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 2.9 g
- Protein: 6.7 g
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