Oatmeal Pancakes

More sharing options

Share on Twitter

4 of 5 (5)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 200.2

Total Fat: 7.8 g
Cholesterol: 3.4 mg
Sodium: 468.8 mg
Total Carbs: 26.8 g
Dietary Fiber: 2.9 g
Protein: 6.7 g

View full nutritional breakdown of Oatmeal Pancakes calories by ingredient

Introduction

Eat your oatmeal with a fork! This quick pancake batter supplies a good dose of fiber, and you can add blueberries, nuts or any other ingedient to boost the nutritional content. Eat your oatmeal with a fork! This quick pancake batter supplies a good dose of fiber, and you can add blueberries, nuts or any other ingedient to boost the nutritional content.

Number of Servings: 6

Ingredients

1 cup oatmeal

1/4 cup flour (white or whole wheat)

3 teaspoons baking powder

1 tablespoon Splenda (or sugar)

1/2 teaspoon salt (optional)

1/4 cup Egg Beaters or 1 Egg

1 cup skim milk (or 2% milk, or non-dairy milk)

2 tablespoons oil

Directions

Mix together the oatmeal, flour, baking powder, splenda, and salt in mixing bowl.
Add milk and egg and stir.
Add oil last and lightly stir.
Let rest a few moments, then adjust thickness if desired by adding drops of water.
Bake on hot griddle, cooking one side until batter bubbles then turning over and cook until done.

You can add blueberries, rasins, vanilla, walnuts, cinnamon or apples to the batter before cooking for a variety.
Refrigerate left over batter for use the next day or keep baked pancakes refrigerated one week to reheat.

Number of Servings: 6

Recipe submitted by SparkPeople user HUNEYBUNS.