Oatmeal Pancakes

Oatmeal Pancakes

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

6

servings

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.
Makes 6 servings (2 pancakes each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Try vanilla-flavored soymilk as a substitute for water or dairy milk in your favorite pancake and waffle recipes.
Success
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:

1 Serving (1 Serving)
  • Calories 160
    • (Calories from Fat 50),
  • Total Fat 6g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 310mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 6g;
Percent Daily Value*:
    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.