Whole Grain Pancakes


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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 274.6
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 915.7 mg
  • Total Carbs: 51.3 g
  • Dietary Fiber: 7.4 g
  • Protein: 13.3 g

View full nutritional breakdown of Whole Grain Pancakes calories by ingredient


Introduction

Stole this one off Allrecipes.com, but made some adjustments. Easily doubles, just freeze extras and pop in the toaster for a quick breakfast. Stole this one off Allrecipes.com, but made some adjustments. Easily doubles, just freeze extras and pop in the toaster for a quick breakfast.
Number of Servings: 5

Ingredients

    1 1/2 c. old-fashioned oatmeal, dry
    1 1/2 c. whole wheat flour
    2 tsp baking soda
    1 tsp baking powder
    1/2 tsp salt
    1 1/2 c. sour soymilk (1 Tbls lemon juice plus enough soymilk to make 1 1/2 cups, or you can use buttermilk)
    1 c. plain soymilk (or skim milk)
    1/4 c. unsweetened applesauce (or oil)
    2 egg whites (or 1 whole egg), beaten
    1/3 c. splenda (or sugar)
    1 tsp. cinnamon, optional

Directions

Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder and salt using wire whisk.

In another bowl, combine sour soymilk, soymilk, applesauce, egg whites, and splenda by hand until smooth. Mix wet ingredients into dry with a few swift strokes.

Lightly oil a skillet or griddle, or use a nonstick electric griddle like I do and use no oil, and preheat it to medium heat (about 325 degrees is good.) Ladle 1/3 cup of batter on the hot skillet, cook the pancakes for 2 to 4 minutes per side or until cooked through.

Makes about 16 4-inch pancakes.

Number of Servings: 5

Recipe submitted by SparkPeople user RACHTHEBACH.