Healthy Whole Wheat Oatmeal Pancakes

Healthy Whole Wheat Oatmeal Pancakes
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 118.8
  • Total Fat: 1.8 g
  • Cholesterol: 4.4 mg
  • Sodium: 220.9 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 7.0 g

View full nutritional breakdown of Healthy Whole Wheat Oatmeal Pancakes calories by ingredient


Introduction

Recipe is completely from Sally's Baking Addiction, with the only exclusion of my edition of Raw protein powder.
Link: http://sallysbakingaddiction.com/2013/11/0
4/whole-wheat-oatmeal-pancakes/
Recipe is completely from Sally's Baking Addiction, with the only exclusion of my edition of Raw protein powder.
Link: http://sallysbakingaddiction.com/2013/11/0
4/whole-wheat-oatmeal-pancakes/

Number of Servings: 8

Ingredients

    Whole Wheat Flour, 1 cup
    Oats - Quick 1 Minute - Dry, 0.5 cup
    Salt, .25 tsp
    Baking Powder, 2 tsp
    Cinnamon, ground, 1 tsp
    Egg white, large, 1 serving
    Milk Reduced Fat Milk 2% Great Value ( 1 cup serving), 1 serving
    Light Brown Sugar, 6 tsp
    Vanilla Greek Yogurt (8 oz), .25 serving
    Vanilla extract, imitation, alcohol, 1 tsp
    Garden of Life Raw Protein (1 level scoop or 4 TBSP), 22 gram(s)

Tips

Recipe may be doubled for a large family.


Directions

Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.

Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.

Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.

Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.

Serving Size: makes 7-8 pancakes

Number of Servings: 8

Recipe submitted by SparkPeople user OHHTHATDANEILLE.