Oatmeal Pancakes
- Number of Servings: 20
Ingredients
1 cup Quick Cooking rolled oats2 1/2 cup fat-free milk1/2 cup whole wheat flour1/2 cup all purpose flour1/4 toasted wheat germ1 tbsp sugar1 tbsp baking powder1/2 tsp salt1/2 tsp cinnamon, nutmeg or cloves3 egg whites, lightly beaten1 tsp pure vanilla extract
In a medium bowl, blend together the oats and milk and let stand for 10 minutes.
In a large bowl, combine whole wheat flour, all purpose flour, wheat germ, sugar, baking powder, salt and spice. Mix well.
Add egg white and extract to at mixture and stir together. Add to the flour mixture and stir until moistened but with small lumps remaining. Don't overmix. Let mixture stand in the refrigerator for 30 minutes.
Preheat a nonstick pan or griddle coated with cooking spray over medium heat. Working in batches, pour 1/4 cup batter for each pancake onto hot pan. Cook 2-3 minutes or until top starts to bubble and bottom is browned. Turn and cook 1 to 2 minutes longer, or until golden brown.
Makes 20 pancakes.
Number of Servings: 20
Recipe submitted by SparkPeople user ADKMOM.
In a large bowl, combine whole wheat flour, all purpose flour, wheat germ, sugar, baking powder, salt and spice. Mix well.
Add egg white and extract to at mixture and stir together. Add to the flour mixture and stir until moistened but with small lumps remaining. Don't overmix. Let mixture stand in the refrigerator for 30 minutes.
Preheat a nonstick pan or griddle coated with cooking spray over medium heat. Working in batches, pour 1/4 cup batter for each pancake onto hot pan. Cook 2-3 minutes or until top starts to bubble and bottom is browned. Turn and cook 1 to 2 minutes longer, or until golden brown.
Makes 20 pancakes.
Number of Servings: 20
Recipe submitted by SparkPeople user ADKMOM.
Nutritional Info Amount Per Serving
- Calories: 46.6
- Total Fat: 0.5 g
- Cholesterol: 0.6 mg
- Sodium: 89.8 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 1.0 g
- Protein: 2.9 g
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