Oatmeal Pancakes

Courtesy of the American Institute for Cancer Research

20 minutes prep time  |  Makes 18 pancakes
  • 1/2 c quick-cooking (not instant) rolled oats
  • 2 1/2 c low-fat, organic milk
  • 1 c whole-wheat flour
  • 3/4 c unbleached all-purpose flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3 medium, organic eggs
  • 1 tsp vanilla extract
  • Canola oil spray
  1. In medium bowl, combine oats and milk. Stir to blend and set aside.
  2. In large bowl, combine flours, sugar, baking powder, salt, cinnamon, and nutmeg. Blend well.
  3. Add eggs and vanilla to oat mixture. Stir to blend and add to dry mixture. Stir just until all ingredients are moist. Do not over mix.
  4. Spray large frying pan with oil spray and preheat over medium heat. Pour 1/4 cup batter onto hot pan for each pancake.
  5. Cook, turning when bubbles appear on the surface and bottom is browned.
Per serving: 167 Calories, 8 g Protein, 26 g Carbohydrates, 2 g Fiber, 4 g Total fat (1 g sat, 1 g mono), 117 mg Sodium, Manganese, Phosphorus, Selenium, Vitamin B1 (thiamine), B2 (riboflavin), B3 (niacin), B12, Folate, Calcium, Iodine, Zinc