Oatmeal Walnut Pancakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 344.5
- Total Fat: 16.1 g
- Cholesterol: 97.5 mg
- Sodium: 610.6 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 4.8 g
- Protein: 14.4 g
View full nutritional breakdown of Oatmeal Walnut Pancakes calories by ingredient
Submitted by: NLAW81
Introduction
Adapted from Bob's Red Mill Oatmeal Pancakes Adapted from Bob's Red Mill Oatmeal PancakesNumber of Servings: 4
Ingredients
-
3/4 cup Oat Flour
3/4 cup Quick Rolled Oats
2 Eggs
1/4 tsp Salt
2 tsp Baking Powder
2 Tbsp Sugar
1 1/2 cups 1% Milk (1 cup, then a 1/2 cup later)
1/2 cup chopped walnuts
Tips
You could reduce calories in these by using egg whites or nonfat milk, or by omitting the walnuts.
Directions
Directions
In a small saucepan heat 1 cup of the milk till hot; stir in oats; let stand for 5 minutes.
In a mixing bowl combine oat flour, sugar, baking powder, walnuts and salt. Add oat-milk mixture. Add 2 eggs and stir. Add about 1 quarter cup more of milk if the mixture is too dry.
For each pancake, pour about 1/2 cup (I used a soup ladle) of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.
Serving Size: Makes 4 large pancakes (1 pancake is a serving)
In a small saucepan heat 1 cup of the milk till hot; stir in oats; let stand for 5 minutes.
In a mixing bowl combine oat flour, sugar, baking powder, walnuts and salt. Add oat-milk mixture. Add 2 eggs and stir. Add about 1 quarter cup more of milk if the mixture is too dry.
For each pancake, pour about 1/2 cup (I used a soup ladle) of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges.
Serving Size: Makes 4 large pancakes (1 pancake is a serving)
