Forget boxed mixes. All you need are a few ingredients, two bowls and a whisk and you’ll be cooking healthy pancakes from scratch by the time your coffee’s brewed.
Pancakes can be part of a nutritious breakfast if you use just a few healthy tricks. Our Whole-Grain Buttermilk Pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar. Compared to most store-bought mixes or a classic recipe, ours saves about 30 calories, 3 grams saturated fat and 4 grams total sugar per serving, plus you’ll dish up 2 extra grams of fiber. To get started, make a batch of our Whole-Grain Buttermilk Pancake recipe and then use that master recipe to create favorite flavor variations like banana-chocolate chip, blueberry, gingerbread and more. They’ll still be delicious and will be much healthier for you than a traditional stack of white-flour cakes smothered in syrup.
Start with This Basic Recipe: Whole-Grain Buttermilk Pancakes
Step 1. Prep Your Dry Ingredients
Whisk dry ingredients in large bowl. If desired, replace up to 1/2 cup flour with another whole grain (cornmeal, oats or buckwheat flour).
Step 2. Don’t Overmix
Whisk wet ingredients in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing-it will make the pancakes tough.
Step 3. Rest the Batter
Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make the cakes more tender.
Step 4. Flip When You See Bubbles
Coat a large nonstick skillet (or griddle) with cooking spray; heat over medium heat. Without stirring the batter, measure out three 1/4-cup pancakes, pouring the batter into the pan. Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
5 Tips for Making the Best Healthy Pancakes
Most traditional pancake recipes call for white flour, which has a neutral flavor but doesn’t offer much in the way of nutrition. To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat) flour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour. For milder flavor, you can use white whole-wheat flour, which is most similar to white flour with a slightly nutty flavor, but regular whole-wheat flour will also work. If you’re hesitant to make 100% whole-wheat pancakes, start by replacing half the white flour with whole-wheat flour in your recipe to get used to the difference. For extra fiber and omega-3s, add up to 3 Tbsp. ground flaxseeds or chia seeds.
2. Don’t Pat Your Pancakes
Love a fluffy flapjack? Don’t pat them with the spatula after flipping. It compresses the air inside and makes them dense.
3. Add Fruit or Nuts for More Flavor
Pancake batter is a pretty forgiving blank canvas-you can enjoy plain pancakes or you can add flavorful ingredients to it without compromising the final pancakes. You can add 1 cup of flavoring ingredients for every 1 1/2 cups of flour in your recipe. Add blueberries for some added sweetness and cancer-fighting anthocyanins or raspberries for a healthy dose of fiber and vitamin C. Chopped toasted nuts, which add healthy fats, are also a great addition, as are other fiber-boosting foods like oats and wheat germ.
4. Make Them Ahead
No time for mixing and measuring in the morning? Prep your pancakes ahead of time for an easy mid-week breakfast. The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen, airtight in a single layer, for up to 3 months. Reheat in the microwave or oven.
5. Mind Your Toppings
Don’t deprive yourself-one of the reasons we all love pancakes is because of a little butter and maple syrup on top. Just keep in mind that a little goes a long way. A teaspoon of butter coupled with a few tablespoons of syrup is all you’ll need. Or try pairing your pancakes with a side of fruit or berries for added natural sweetness.
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Oatmeal Pancakes are everything you love about regular pancakes but with with a little extra texture and fiber, thanks to the added oats! Flavored with cinnamon and vanilla, these will make a hearty and filling breakfast. Extra delicious with Cinnamon Roll Syrup and a big side of Bacon!
Oatmeal Pancakes | A Hearty Breakfast
My kids love a hot breakfast. Most days we opt for toast or cereal out of sheer convenience, but every so often I make pancakes and realize how much we all like pancakes. Ha! The other day, I decided to switch things up and add some oats and cinnamon to my original pancake batter for a change and what.a.delicious.change it was! Not only did it add extra nutrition, but it made them more filling and hearty. Truly a delicious, healthier version of pancakes I’m sure you will love just as much.
Main Ingredients Needed
The beauty of making pancakes is it only takes a few pantry staples to make them. Odds are you have everything on hand to make these beauties! Here’s what you’ll need to make these Oatmeal Pancakes:
- All-Purpose Flour – I regularly use unbleached flour, but bleached is fine! Use what you have.
- Rolled Oats – fiber and texture, oh my!
- Baking Powder + Baking Soda – our leavening agents to create big, beautiful pancakes.
- Cinnamon – a warm spice that brings that comforting flavor and nods to classic oatmeal.
- Sugar + Salt – to sweeten and balance flavors.
- Egg – egg
- Vegetable Oil or Butter – for moisture and texture.
- Milk – for more moisture and texture.
- Vanilla – for simple yet delicious flavor.
And if you are looking to add-in some yummy ingredients try these:
- Blueberries: such a good super food to add to these healthy oatmeal pancakes.
- Chocolate Chips: maybe not too healthy here but chocolate chip pancakes are the bomb dot com.
- Apples: apples are also a great way to add some healthy texture and flavor.
- Nuts: anything from almonds, to walnuts. Or maybe even peanut butter!
How to Make Oatmeal Pancakes
No crazy directions here. Make a simple batter, fry them up and then enjoy! More details and recipe increments are found in the printable recipe card below.
Step 1: Make the Batter
In a large bowl, whisk all the dry ingredients together. This includes the all purpose flour, oats, sugar, salt, baking powder, baking soda and cinnamon. Create a well in the center of the dry ingredients for all the remaining wet ingredients. Add those in and whisk to create your batter. It should be pretty thick. This is normal!
Step 2: Fry Your Pancakes
Preheat a nonstick skillet over medium to medium-low heat. Add butter or nonstick cooking spray to the hot pan. Pour batter onto hot griddle and spread into circles. Cook until lightly browned and golden on both sides.
Step 3: Enjoy!
Serve these plain, with butter and syrup or make my favorite homemade Cinnamon Roll Syrup. It tastes like a cinnamon roll…on a pancake. Yum!
Storing Oatmeal Pancakes
Pancakes in general need to be stored in an airtight container in the fridge for up to 5 days! My husband likes to store them on the counter, but I find they last much longer in the fridge. Reheat in the microwave and add syrup when you’re ready to serve.
Or freeze in a freezer-safe bag for up to 3 months. You can thaw in the fridge overnight then warm up in the microwave in the morning or alternately, you can pop two frozen pancakes into the toaster to reheat (but not make toasty…unless you like that.)
More Pancake Recipes to Try!
- Pumpkin Pancakes
- Homemade Pancake Mix Recipe
- Homemade Pancakes
- Banana Chocolate Chip Pancakes
So try these Oatmeal Pancakes soon! I promise you’ll love them. The printable recipe card is below, enjoy 🙂
Published: May 25, 2019 by Terri Gilson · Modified: Jul 13, 2020 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 24 Comments
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One of the best parts of our summer road trips to the United States is getting stuff you can’t get in Canada like chocolate graham crackers, REAL cream soda and for many years, IHOP pancakes!
And although we’ve had an IHOP in south Calgary for well over 5 years now, it’s taken me exactly that much time to finally make it there. But in my defense, getting up in the morning and driving to the far south, from the far north Calgary, is a serious road trip that I don’t have time for; I might as well just cross the border! So in many ways, I created this IHOP Harvest Nut & Grain copycat pancake recipe (6 WW points on blue plan ) out of pure desperation.
As a parent, I drive enough as it is, so I really don’t need to be driving across the city for breakfast. Hopefully they will open a Northwest location soon. However, I’m not sure that I will need to go now, given how much I love this copycat version of these IHOP pancakes!
IHOP Harvest Grain n Nut Pancakes
Although the IHOP original Harvest Grain ‘N Nut Pancakes are pretty healthy and light as far as IHOP’s pancakes go (@ only 8 WW points on blue, per pancake, according to my WW app), I wanted to make mine a little more Weight Watchers friendly, so I’ve lightened them up to 6 WW points on the blue plan. And when I tested them on the family, they loved my version!
There are a lot of IHOP pancake copycat recipes out there, but these Harvest Grain n Nut pancakes are my fave and I wanted to see if I could lighten them a little more. 2 points may not seem like much, but believe me it is when you’re following the Weight Watchers Freestyle Program! When you think about having to walk at medium intensity for at least 30 minutes to earn only 2 WW freestyle smart activity points, you really begin to see the value in those 2 points!
IHOP Cinnamon Apple Topping
When I used to hit the IHOP restaurants in the U.S., they had this really great Cinnamon Apple topping they’d serve with these pancakes. But sadly, they don’t have it here, in Canada. I’m not sure if it’s still in the United States, but it was a little too WW points heavy for me anyway, so I reduced the fsp’s in my Weight Watchers IHOP Copycat Apple Cinnamon Topping! I created this topping to go together with these pancakes and the combination is nothing short of divine…
I love this topping because you not only save your distressed apples, you can use it on anything from pancakes, to ice cream to frozen yogurt! We can’t get enough of it around here.
Copycat IHOP pancake recipe
I take my recipe testing seriously and I made this Copycat IHOP pancake recipe at least 3 times before I got it right. And you just know it’s right and great Weight Watchers food when your kids not only ask for more, but say they like it better than the original!
As we prepare to cross the border again this summer, I can comfortably end the rationing of my chocolate graham crackers, dream about REAL Cream Soda and don’t have to worry about stopping at IHOP for my Harvest Grain & Nut Pancake fix. Although I just might anyways; just for old times sake.
Pancakes can be a great way to start your day. The problem is the traditional recipe tends to be high in refine products. We don’t get the fibre or protein that our bodies desperately need. Instead, we fill ourselves up with empty calories that just cause weight gain and sugar highs.
It’s time to improve the recipes. You can make pancakes that will keep you feeling fuller for longer while tricking you into thinking that you’re having something naughty. You get protein and fibre, without all the extra refined sugars and empty carbs.
We don’t want you going too far in the hunt for healthy pancake recipes. That’s why we’re sharing our favourite healthy protein pancakes.
Why Protein Pancakes with Fruit?
Before we get into the pancake recipes, let’s look at why protein pancakes with fruit are so important. Firstly, fruit is an essential part of the day. It’s naturally sweet, so you get a pick me up. Unlike chocolate and cookies, the sweetness in fruit is nutritious. Fruit is lower in calories while being packed full of vitamins and minerals.
Fruit is also full of fibre. Eating more fibre will help to keep the digestive system in check. You’ll also find it easier to feel fuller for longer. Fibre breaks down slowly in the body, which means you don’t get a quick rush of energy.
Likewise, protein will break down slowly. You need this to help regulate the blood sugar levels and avoid a crash soon after eating. But that’s not the only reason to eat protein. This is a food group that helps to build muscle and tissue. The more muscle you have, the more calories, you will burn throughout the day. Even when you’re not doing anything, you will burn more calories. It’s easier to create a calorie deficit, so you end up losing more weight.
Making the Perfect Pancake
To cook your pancake, you want your skillet hot. Once hot, the heat only needs to be medium to avoid overcooking.
When you pour the desired amount of batter into the pan, you’ll want to wait until its bubbling on the top. This means it’s ready to flip. Use a spatula (unless you’ve mastered the art of free flipping!) to cook the pancake on the other side for a few minutes.
It will then be ready to serve.
A well-greased skillet will prevent the batter from sticking.
So, now it’s time to look at some of the best protein filled pancakes with fruit.
Juice plus complete choccy pancake. Products Provide Premium Nutrients For Better Health. Every Juice Plus+ Product Is Made With Farm Fresh, All Natural Ingredients. Add the scoop of juice plus complete chocolate shake and beat until mixed Spray frying pan with fry light and heat Add mixture to the pan and let it spread Keep on lowish heat until the underneath is cooked enough so it moves if you shake the pan.
These are one of my favourite breakfasts. You can use either chocolate or vanilla complete. Pancakes that will make your mornings delicious. You can cook Juice plus complete choccy pancake using 6 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Juice plus complete choccy pancake
- You need 1 of scoop chocolate juice plus complete shake.
- You need 1 of banana.
- You need 1 of egg.
- It’s 1 of fry light.
- Prepare 1 tsp of cashew nut butter.
- It’s 1 tbsp of natural yogurt.
We are big on pancakes in our household, having them at least twice a week and freezing leftovers for quick breakfasts on hectic mornings. Schiacciare la banana con una forchetta e aggiungere le uova, il bicarbonato di sodio, il misurino di Juice PLUS+ Complete alla vaniglia, il latte di mandorla e mescolare. Made from all-natural plant sources like chickpeas, sprouts, apple fibre and pumpkin powder, Juice Plus+ Complete® is a tasty, nutritious whole-food-based powder to bake, shake or pancake. See great recipes for Juice plus complete choccy pancake, Tim Tam Choccy Balls too!
Juice plus complete choccy pancake instructions
- Mash up half the banana.
- Beat the egg.
- Add the beaten egg to the mashed banana..
- Add the scoop of juice plus complete chocolate shake and beat until mixed.
- Spray frying pan with fry light and heat.
- Add mixture to the pan and let it spread.
- Keep on lowish heat until the underneath is cooked enough so it moves if you shake the pan. Then flip it over.
- Cook the other side then pop on a plate.
- Spread on the cashew but butter, chop and add the other half if the banana and the natural yogurt. Fold over and scoff.
Juice Plus+ Complete is a whole-food-based beverage mix that provides balanced nutrition in every scoop. Juice Plus+ Complete can be used in any number of ways: as a healthful “on-the-go” breakfast, pre-exercise energy drink, post-workout recovery drink. See more ideas about juice plus, juice plus complete, recipes. Juice plus complete choccy pancake. scoop chocolate juice plus complete shake, banana, egg, fry light, cashew nut butter, natural yogurt Jake. Healthy too :ohyeaah.
Juice plus complete choccy pancake. scoop chocolate juice plus complete shake, banana, egg, fry light, cashew nut butter, natural yogurt Cooking with passion.
If you want to fall in love with breakfast you have to learn how to make banana oatmeal pancakes. They are also excellent for dessert, but I am sure you already love that.
It’s well-known by now that breakfast is the most important meal of the day. And yet, most of us skip it. We either don’t have time for it and we simply can’t eat much in the morning.
But why is it that we don’t like eating early in the morning?
Well, I wish I knew that. One thing I noticed, is that a lot of people (myself included) are not up for a good ol’ English breakfast first thing in the morning. Many of us prefer light meals so we end up replacing it with a fruit or even skip it until lunch.
Is that the wise thing to do?
I don’t think so because I always end up gobbling up loads of food at lunch or dinner. It always messes with my eating routine when I skip breakfast.
But fear not, for there is hope!
What do we do when something messes with our eating balance?
It’s easy. We fight back and find ways to make it better and rebalance it.
In this case, we need to fall in love with breakfast so we can have a healthy eating routine. And I don’t mean forcing ourselves to love breakfast, like in a bad marriage.
Oh, no. We need to make one that’s super delicious and that we will truly love.
More Yummy Breakfast Recipes:
- Homemade Chocolate Granola
- Chocolate Chia Pudding with Fresh Berries
- Shakshuka with Cherry Tomatoes, Avocado, and Goat Cheese
As I was tired of all those morning apples, I decided it’s time for a change. This means that I need to find a morning meal that’s fast, light, incredibly delicious and healthy.
Not really. I asked myself ‘What is the one meal that I can never get enough of?’
Oh well, it’s my grandmother’s pancakes of course.
But can you really have your grandma’s pancakes for breakfast?
Probably not, unless … you make some adjustments to the pancake’s ingredients.
So I started looking for a pancakes recipe that’s good for breakfast.
After a quick browse through my Pinterest boards, I stumbled upon an easy oatmeal pancakes recipe that was featured as the best fluffy pancakes recipe.
And I am sure it was, but it had some ingredients which I thought needed changing if I want it 100% healthy and good for breakfast.
So I left the sugar out and used maple syrup to sweeten it. I used gluten-free oat instead of flour, and coconut milk so it’s dairy free.
And to make it more nourishing and delicious, I added bananas.
This made the Banana Oatmeal Pancakes a bit similar to Banana Bread , in terms of taste and texture.
They are super tasty, healthy and nourishing enough to fill you up with much-needed energy.
Bananas make these healthy oatmeal pancakes taste a bit sweet. But if you have a massive sweet tooth, you could pour in some extra maple syrup or honey. This will make it kind of like a dessert.
And what kid is going to say No to a breakfast that’s yummy as dessert?
I’m telling you, none of them (and no adult for that matter) can say No to that.
You can also have the Banana Oatmeal Pancakes as a snack with your morning or afternoon tea (or coffee). They are a good alternative for the Banana Bread when it comes to healthy snacking.
There is another thing I really love about these healthy Banana Oatmeal Pancakes which I didn’t tell you about. You can easily make them in less than 30 minutes.
Not only they’re insanely delicious, but they are also quick and easy to make.
How good is that?!
If you don’t have the time to cook in the mornings, you can make them the night before. They can be stored in the fridge for up to 3 days.
It’s worth noting here that they won’t be so fluffy if you keep them in the fridge. Their level of ‘fluffiness’ is at a peak right after you make them.
That said, they may not be so fluffy after two days but they will still be crazy delish.
So if you prep your meals a few days in advance, there’s nothing wrong with making a large batch of healthy Banana Oatmeal Pancakes.
Some other toppings that you might like with oatmeal pancakes are fresh berries, honey chocolate chips, and peanut butter. Add those to your own taste, but don’t make them too sweet (easier said than done 🙂 ) if you will have them for breakfast.
If you have them for dessert, then go crazy with chocolate chips 🙂 . Just kidding don’t overdo it as I did with these Chocolate Brownies .
More Dessert Recipes:
- Vegan Chocolate Peanut Butter Mousse
- Peanut Butter Chocolate Muffins
- Vegan Chocolate Chip Pancakes
Okay, now let’s get to the nuts and bolts and learn how to make Banana Oatmeal Pancakes.
If you try this easy pancakes recipe, then please take a few shots and post them on Instagram with the hashtag #Blondelish. I can’t wait to see how you’ve done.
But before moving forward with the oatmeal pancakes recipe, could you please tell me what do you like for breakfast? Do you prefer it light or high-calorie and filling?
How to make Banana Oatmeal Pancakes quick and easy
An easy and delicious recipe for healthy pink beet pancakes. These fun pink beet pancakes are quickly mixed in your blender, are super kid-friendly, full of healthy beets, naturally sweetened and can easily be made gluten free.
In my experience as a mom and teacher, kids love bright, fun food. And with Valentine’s Day next week, I have all things pink on the brain.
Which means I’ve been cooking with beets.
Beets are my favorite way to get that amazing pink color that dazzles kiddos eyes. Plus, they also add an awesome boost of wonderful vitamins and minerals to a recipe. Fun + healthy = so many cool mom points.
However, while beets are full of so much goodness, they also rock a particularly earthy taste (some would describe it as “dirt”) that some children (and adults) find a bit off-putting.
But, friends, these beautiful pink beet pancakes are far from earthy and off-putting. They are downright delicious, healthy and easy to make for the big and little loves in your life.
How do I know? Well, my head veggie-loaded-recipe-quality-control-expert (aka, my 8-year-old daughter) is one of the biggest beet dislikers on the planet. But when she (suspiciously at first) took a bite of these beet pancakes, her eyes light up and the “mmmmmmmmmm” that left her lips could be heard though out the house.
So yeah, they are beautiful, beet-loaded and kid-approved. Basically, I just won a gold medal with these beet pancakes.
Health benefits of beets
I mentioned above that beets are plant rockstars (because they are), but if you are like me….you want to know what a veggie offers up so you can decide what plants to veggie-load your life with and see why veggie-loading can so up the health of your foods.
By adding beetroot has, you also add: (source)
- Folate (vitamin B9) (this is helpful for cell and tissue growth)
- Manganese. (an essential trace element)
- Potassium. (good for heart health)
- Iron. (an essential mineral that is necessary for the transport of oxygen in red blood cells)
- Vitamin C. (something all us parents need oodles of in our diets)
Suggested toppings for pink beet pancakes
I personally love on their own, but they are always a little better with a little something something on top to make them extra fun. If you love a little extra pizzazz with your pancakes, consider topping your beet pancakes with one of these gems…
- Plain yogurt sweetened with a little maple syrup. This adds extra protein to the meal and when you sweeten the yogurt yourself, you can control the amount of sugar you add! Most sweetened yogurt have a lot more added sugar than many people would add on their own.
- Homemade whipped cream. Whipped cream makes everything feel like a treat. Homemade whipped cream is quick and easy to make. I also love that (again) you can control the amount of sweetener you add….which is usually a lot less than the amount of syrup or honey you might pour on top of pancakes.
- Natural nut butter. This is my daughter’s favorite pancake topping and a great way to add healthy fat to breakfast. I like to either warm up nut butter and drizzle it on top or use it to make little pancake sandwiches with it! Unsweetened sunflower seed butter is a great nut-free option.
Different methods for cooking your beet
Yep, you need to cook your beet. But it is something you can easily do ahead of time so that these beet pancakes can come together quickly on a busy morning.
Why do you need to cook your beet? Well, remember how I said that beets have an earthy flavor that some people feel iffy about? Well, cooking a beet helps that! Cooking a beet brings out the natural sugars in it and cuts the earthy flavor that makes so many people fear this healthy veggies!
But if you already have a raw beet in hand, there are lots of different ways to cook a beet. Some methods I have used are…
- Roast (suggested as I find it holds onto the color the best)
- Instant Pot
Maybe you’ve heard about it, maybe you haven’t, maybe you’re even already on it. But what the heck is Keto, and why is it in our pancakes? Keto, short for the ketogenic diet, refers to the process of limiting carbs and skyrocketing fat intake to train your body to focus on using the latter for burning energy. After two to seven days the body enters a metabolic state called ketosis, when it no longer has access to enough carbs to process into energy. The body then begins to burn fat at a significantly higher and faster rate than business as usual. This diet was actually first developed to support patients suffering from seizures, but it has since taken the weight loss industry by storm.
You don’t have to be on the ketogenic diet to enjoy this meal prep recipe. But we love pancakes, and wanted to make sure that we have a version of this beloved breakfast favorite for everyone! These Keto Pancakes are made with a base mixture of almond flour, eggs, and milk- lots of healthy fat, lots of protein, and very little carbs. And we took the nutty theme all the way to the toppings. Almond butter and chopped nuts (we used hazelnuts) make the perfect texture combination of smooth and crunchy, and we simply can’t get enough.
Sugar-free pancakes that are paleo and gluten-free friendly. Serve with an almond butter drizzle and chopped nuts for a fun start to your day.
Cinnamon is an important part of this Keto Pancake recipe as well. It’s delicious and a favorite flavor in both sweet and savory cooking, but did you know that cinnamon also has a ton of health benefits? It’s a powerful anti-inflammatory spice, supports healthy blood sugar levels, and can even stimulate the metabolism. If you are here because this meal prep recipe is keto-friendly, then the addition of cinnamon is the icing on the ketogenic (pan)cake! With 27 grams of protein per serving, these Keto Pancakes are the perfect addition to any morning!
It’s time to take back breakfast with our 20 best healthy protein pancake recipes! Support your fitness goals and your taste buds with this epic protein pancake collection.
Welcome one, welcome all. Your search for the healthy breakfast solution is over, and it’s comprised of three words: Healthy protein pancakes. OK, we know what you’re thinking. Healthy pancakes? The two words rarely get along in the same sentence—let alone in the same recipe.
Thankfully, times have changed. Gone are the days when the almighty pancake was simply a vessel for delivering the carbohydrates found in seven slices of bread. Now, a generous waterfall of (sugar-free) pancake syrup cascading down a full stack of protein-infused pancakes means satisfying flavor and muscle-building power.
Featuring 20 of our most delicious protein pancakes, these healthy breakfast recipes are sure to appeal to a variety of taste preferences. Blueberry pancakes, pumpkin pancakes, chocolate peanut butter pancakes, or just the simple basics—you’ll find it all here and burst into a happy dance after one bite.
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 202.6
- Total Fat: 12.0 g
- Cholesterol: 2.3 mg
- Sodium: 213.0 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 2.7 g
- Protein: 5.4 g
3/4 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 cups 1% milk
1 tablespoon lemon juice
1/4 cup canola oil
1 egg white
1/8 cup sugar
1 packet Splenda
1/8 cup finely chopped almonds
1/8 cup chopped walnuts
1/8 cup chopped pecans
**Other nuts may be substituted for the almonds, walnuts, or pecans*
*Makes 8 pancakes*
1. To prepare the “buttermilk” (you may use nonfat buttermilk if you have some), warm the milk in the microwave in 30 second intervals until it is warmed through.
2. Add the lemon juice and let it sit for 5 minutes. Set aside.
3. Lightly oil a skillet or griddle, and preheat it to medium heat.
4. Grind the oats, almonds, and walnuts in a blender or food processor until fine, like flour.
5. Combine ground oats, almonds, walnuts, and pecans with the whole wheat flour and baking powder in a medium bowl.
6. In another bowl, combine the buttermilk-like mixture, oil, egg and sugar with an electric mixer until smooth.
7. Combine dry ingredients with wet ingredients,and mix well with mixer.
8. Laddle 1/3 cup of the batter onto the hot skillet, and cook the pancakes for 2 to 4 minutes on each side or until brown.
9. Serve by itself or with sugar-free syrup. Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user EAGLES17.