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Oatmeal Pancakes

Oatmeal Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 6
Soymilk, oats and whole wheat flour add a new twist to hearty pancakes.
Updated June 26, 2008

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
310mg
13%
Potassium
115mg
3%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
12%
Sugars
2g
Protein
6g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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