Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Makes 12 pancakes. Serves 4. 3 pancakes per serving.
Recipes
Oatmeal Pancakes
| Nutrition Information | |
| Calories: | 257 |
| Total Fat: | 8g |
| Saturated Fat: | 1g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 261mg |
| Carbohydrates: | 35g |
| Dietary Fiber: | 5g |
| Sugars: | 0.6g |
| Protein: | 10g |
| Vitamin A: | 132.2iu (2%) |
| Vitamin C: | 0.1mg (0%) |
| Calcium: | 57mg (5%) |
| Iron: | 0.7mg (3%) |
1 cup white whole-wheat flour
1/2 cup oatmeal (not instant)
1 teaspoon sugar
2 teaspoon baking powder
pinch ground cinnamon
1/4 cup egg substitute
1 cup skim milk
2 tablespoons oil
1 teaspoon vanilla
Place all dry ingredients in medium-sized mixing bowl. Add wet ingredients and mix well.
Spray a large nonstick skillet lightly with vegetable cooking oil and heat over medium heat.
Spoon batter into pan to make 4 small pancakes. Flip them over when they start to bubble and brown evenly on both sides. Repeat until all batter is used.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!