Wheat and oat pancakes

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 85.7
  • Total Fat: 2.1 g
  • Cholesterol: 63.1 mg
  • Sodium: 117.5 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 4.8 g

View full nutritional breakdown of Wheat and oat pancakes calories by ingredient
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Low fat (only the egg yolks) Low fat (only the egg yolks)
Number of Servings: 6


    * *Whole Wheat Flour, 0.5 cup
    * Oats, .25 cup
    * Egg, fresh, 2 large
    * Baking Powder, 1 tsp
    * Breyer's Light Nonfat Strawberry Yogurt (with artificial sweeteners), .75 container (8 oz)
    * *Sucralose (like Splenda), 2 tsp


Whirl the rolled oats in a food processor or blender til flour-like. Combine the wheat flour and oats in a bowl. Stir in baking powder and Splenda.

In a separate bowl, mix together eggs and yogurt til well combined and eggs are thoroughly broken together. Stir into flour mixture and drop by spoonfuls onto a medium hot no stick frypan. Watch for doneness on underside as these do not bubble like regular flour pancakes. For 6 servings, the pancakes are about 5 inches diameter and three-fourths inch thick.

Note: I actually used 1 6 ounce container of Publix nopfat light yogurt in strawberry banana flavor, but the listing for it would not come up in ingredient search.

Serve with sugar free syrup.

Number of Servings: 6

Recipe submitted by SparkPeople user CHRISTINECAN.

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