Whole Wheat Oatmeal Pancakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 64.8
- Total Fat: 0.9 g
- Cholesterol: 9.0 mg
- Sodium: 240.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 1.7 g
- Protein: 2.4 g
View full nutritional breakdown of Whole Wheat Oatmeal Pancakes calories by ingredient
Introduction
Tastes amazing and fills you up until lunch at least! Hardy portions for low calories. I top mine with warm berries & a little whipped cream or maple syrup. Tastes amazing and fills you up until lunch at least! Hardy portions for low calories. I top mine with warm berries & a little whipped cream or maple syrup.Number of Servings: 24
Ingredients
-
1.5 cups Whole Wheat Flour
1.5 cups Oatmeal
1.5 cups Almond Milk
1 cup Nonfat Milk
1/4 cup Unsweetened Applesauce
1 Large Egg
1/3 cup Sugar (I use organic cane sugar)
2 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. salt
Directions
1. 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.
2. In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
3. Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
**I altered from another "healthy whole wheat recipe", replacing the buttermilk with almond milk, most of the sugar and all of the oil with applesauce. I have also used pumpkin puree instead of applesauce seasonally. I make these often and even the skeptics (big buttermilk fluffy pancake lovers) love them.
Number of Servings: 24
Recipe submitted by SparkPeople user MANDYKINZ.
2. In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in nuts, if desired.
3. Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/3 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown.
**I altered from another "healthy whole wheat recipe", replacing the buttermilk with almond milk, most of the sugar and all of the oil with applesauce. I have also used pumpkin puree instead of applesauce seasonally. I make these often and even the skeptics (big buttermilk fluffy pancake lovers) love them.
Number of Servings: 24
Recipe submitted by SparkPeople user MANDYKINZ.