Whole Wheat Oatmeal Fiber One Pancakes

Whole Wheat Flour, 1 cup
Fiber One Cereal, 0.5 cup
Oatmeal, plain, .75 serving
Salt, .25 tsp
Baking Powder, 4 tsp
Cinnamon, ground, 1 tbsp
100% Liquid Egg whites, 6 tbsp
Unsweetened Original Almond Breeze Almond Milk, 1.5 cup
Vermont Sugar-Free Maple-Flavored Syrup, 0.125 cup
Applesauce, unsweetened, .1875 cup
Vanilla Extract, 1 tbsp
SweetLeaf Stevia Plus, 2 serving

Combine all dry ingredients in a medium bowl. In a separate bowl combine eggs, milk, corn syrup, Olivio and vanilla extract, mix well. Stir the liquid into the flour mixture. Heat skillet over medium heat. Spray with cooking spray. Use approximately 1/8 cup (2T.) batter for each pancake- this batter is relatively thin so 1/8 cup should spread to about 4 inches- careful if you pour the batter- it is easy to pour more and get fewer, larger pancakes. Cook until top surface is bubbly and edges appear dry. Turn and cook to brown the other side. Because of the whole wheat flour and cinnamon these pancakes are naturally darker.

Makes 32 - 4 inch pancakes. These pancakes freeze well and can be reheated in the microwave for a quick weekday breakfast

Serving suggestion: Stir a handful of blueberries and 1/2 small sliced banana and 1 tsp of chopped peacans into a scant 1/2 cup of batter. Use 1/4 of mixture for each pancake and cook as above. Moist/sweet pancake need no syrup- and the fruit and nuts add less than 100 cal so this makes a great breakfast for less than 300 cal.

Number of Servings: 32


Number of Servings: 20

Recipe submitted by SparkPeople user AFRICAPARISH.