Hearty Wheat and Oat Pancakes

Oxmoor House
This wholesome breakfast provides a double dose of whole grains and heart-healthy fiber.
5 servings (serving size: 2 pancakes)


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1 1/4 cups 1% low-fat milk
1/2 cup quick-cooking oats
2 tablespoons dark brown sugar
1 tablespoon vegetable oil
1 large egg
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cooking spray


Prep: 12 Minutes
Cook: 10 Minutes
Stand: 10 Minutes

Combine first 4 ingredients in a bowl; let stand 10 minutes. Add egg, and beat well.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, and salt; stir with a whisk. Add oat mixture to flour mixture; stir until blended.

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Created date

March 2010

Nutritional Information

Calories 206
Fat 5.2 g
Satfat 1.2 g
Protein 7.3 g
Carbohydrate 32.9 g
Cholesterol 45 mg
Iron 1.9 mg
Sodium 310 mg
Caloriesfromfat 23 %
Fiber 2.1 g
Calcium 175 mg