Basic Whole Wheat and Oat Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 37.5
- Total Fat: 0.6 g
- Cholesterol: 1.5 mg
- Sodium: 176.1 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.7 g
- Protein: 2.1 g
View full nutritional breakdown of Basic Whole Wheat and Oat Pancakes calories by ingredient
Introduction
These beautifully simple pancakes are a wonderful base for any healthy toppings you can think to put on them. They are not too sweet and have just enough of a cinnamon hint to bring out your favorite flavors/ These beautifully simple pancakes are a wonderful base for any healthy toppings you can think to put on them. They are not too sweet and have just enough of a cinnamon hint to bring out your favorite flavors/Number of Servings: 12
Ingredients
-
1 ½ cup whole wheat flour
½ cup oats, not instant
½ teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
tiny pinch of kosher salt
1 teaspoon Splenda
1 teaspoon vanilla extract
2 eggs
1 ½ cup 1% milk
½ cup applesauce, unsweetened
Tips
Get creative with your toppings! I like mine with 1 tablespoon of apple but and a bit banana and apple slices. Whatever you add, be sure to log it if you are tracking your intake!
Directions
1) In a medium sized bowl, mix dry ingredients and stir lightly until incorporated.
2) Use a separate bowl to whisk together the wet ingredients and then add the wet to dry stirring just until the batter comes together. It will be slightly denser than the typical pancake batter due to the oats.
3) Use a 1/3 measuring cup to dole out each portion and cook the pancakes over medium heat on a non-stick griddle or pan until the edges set and bubble start to appear. *If you would like, you can top the batter with ultra thin apple or banana slices to let the fruit caramelize when flipped. This was not added to the calorie count.
4) At this point you can either put the pancakes into a warm oven to hold until serving or place them on a cookie sheet lined with parchment to be frozen and stored for later.
Serving Size: Makes roughly 12 3-4 inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user JSTRUSS.
2) Use a separate bowl to whisk together the wet ingredients and then add the wet to dry stirring just until the batter comes together. It will be slightly denser than the typical pancake batter due to the oats.
3) Use a 1/3 measuring cup to dole out each portion and cook the pancakes over medium heat on a non-stick griddle or pan until the edges set and bubble start to appear. *If you would like, you can top the batter with ultra thin apple or banana slices to let the fruit caramelize when flipped. This was not added to the calorie count.
4) At this point you can either put the pancakes into a warm oven to hold until serving or place them on a cookie sheet lined with parchment to be frozen and stored for later.
Serving Size: Makes roughly 12 3-4 inch pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user JSTRUSS.
