oatmeal pancakes
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 225.3
- Total Fat: 8.6 g
- Cholesterol: 35.6 mg
- Sodium: 267.3 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 3.8 g
- Protein: 7.1 g
View full nutritional breakdown of oatmeal pancakes calories by ingredient
Introduction
Makes 7 servings, 1/2 cup batter each (about 3 pancakes 3 inches in diameter). These are great even without syrup, and I pack them in a lunch for my kids with a separate container of plain yogurt mixed with a little maple syrup for them to dip the pancakes in. Makes 7 servings, 1/2 cup batter each (about 3 pancakes 3 inches in diameter). These are great even without syrup, and I pack them in a lunch for my kids with a separate container of plain yogurt mixed with a little maple syrup for them to dip the pancakes in.Number of Servings: 7
Ingredients
thick cut oatmeal 1 1/2 cup dry
Milk, 3.25%, 1.5 cup
Flax Seed Meal (ground flax), 2 tbsp
Egg, fresh, 1 large
Maple Syrup, 3 tbsp
Peanut Oil, 2 tbsp
Whole Wheat Flour, 0.5 cup
Baking Powder, 1 tsp
Salt, .5 tsp
Brown Sugar, 1 T packed
Directions
I prefer to grind the oats in a coffee grinder before mixing this batter. Mix ground oats, milk, and flax meal in a bowl, let stand for 10 minutes. Mix in egg, oil, and maple syrup. Add dry ingredients, and mix until incorporated. Cook in medium hot, greased skillet. 1/2 cup batter makes about 3 small pancakes.
I use whole milk in this recipe because that's what we get form our cows, but obviously, that's something you could change. If you leave out the flax meal, use two eggs instead of one to bind the batter.
Number of Servings: 7
I use whole milk in this recipe because that's what we get form our cows, but obviously, that's something you could change. If you leave out the flax meal, use two eggs instead of one to bind the batter.
Number of Servings: 7