Oatmeal Pancakes

Categories: Breakfast Foods

         


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Recipe Information

Serving Size

2 pancakes

Yield

Makes 9 servings

Nutrition Information

One serving is 120 calories, 1 g fat, 0 mg cholesterol, 240 mg sodium, 22 g carbohydrates, 2 g fiber, and 7 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 1 c Oats, quick-cooking (not instant)
  • 2 ½ c Milk, fat-free
  • ½ c Whole wheat flour
  • ½ c Flour, unbleached, all-purpose
  • 1 T Sugar
  • 1 T Baking powder
  • ½ t Cinnamon
  • ¼ t Nutmeg
  • ¼ t Cloves
  • 3 Egg whites, lightly beaten
  • 1 t Vanilla or almond extract
  • Canola cooking oil spray

Directions

  1. In a medium-sized bowl, BLEND together the oats and milk and let STAND for 10 minutes.
  2. In a large bowl, COMBINE whole-wheat flour, unbleached flour, sugar, baking powder and spice. MIX well.
  3. ADD the egg whites and vanilla extract to the oat mixture and STIR.
  4. COMBINE the two mixtures, STIRRING until moistened with small lumps remaining. Don’t over mix.
  5. PREHEAT a nonstick frying pan (or griddle) coated with cooking spray over medium heat.
  6. Working in batches, POUR ¼ c of the batter for each pancake onto the hot pan.
  7. COOK 3 to 4 minutes or until the top starts to bubble and the bottom is browned. FLIP the pancakes. COOK 1 to 2 minutes longer or until both sides are golden brown.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.