Oatmeal Pancakes

Soymilk, oats and whole wheat flour add a new twist to hearty pancakes.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 6

3/4
cup quick-cooking oats
3/4
cup Gold Medal™ whole wheat flour
1
cup vanilla soymilk
2
tablespoons canola or vegetable oil
2
teaspoons baking powder
1/4
teaspoon salt
1/4
cup fat-free egg product
Syrup or fresh fruit, if desired

  • 1 In medium bowl, stir all ingredients except syrup or fruit, using wire whisk, until blended.
  • 2 Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
  • 3 Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup or fruit.

Expert Tips

Try vanilla-flavored soymilk as a substitute for water or dairy milk in your favorite pancake and waffle recipes.

How do you know the griddle or skillet is ready? Sprinkle a few droplets of water on it; if water bubbles scatter, the heat is just right.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
310mg
310%;
Total Carbohydrate
20g
20%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.