Whole Wheat and Oatmeal Pancakes

Whole Wheat and Oatmeal Pancakes (from Publix Greenwise) Edits from Sarah S. "mix the oats and milk and keep them in the fridge for an hour or more (overnight is fine, too- if they don't soak long enough the pancake batter is runny), cut the sweeteners a bit (these pancakes are sweet enough to eat without syrup on busy mornings) and use oil instead of butter or margarine and cut it a bit too. Experiment a bit with this- I like that they are hearty, keep well in the fridge, and are a great, fast breakfast." 1/2 cup whole wheat flour 1 tablespoon packed brown sugar 1 teaspoon baking powder 1/2 teaspoon salt 1.25 cups quick-cooking rolled oats 1.25 cups organic nonfat milk 2 eggs, lightly beaten 3 tablespoons margarine, melted 2 tablespoons honey Milk (optional) ONE In a large mixing bowl combine whole wheat flour, brown sugar, baking powder, and salt. In another mixing bowl combine rolled oats and 1 cups milk; let stand 10 minutes. Add the eggs, margarine, and honey to the oat mixture. Stir until well combined. Add the oat mixture to the flour mixture. Stir just until combined but still slightly lumpy. (If batter is too thick, thin by adding additional milk, 1 tablespoon at a time, until desired consistency is reached.) TWO Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter. THREE Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300F oven. Makes 6 (2 pancakes each) servings. Nutrition Facts per serving: 221 cal., 9 g total fat (2 g sat. fat), 71 mg chol., 347 mg sodium, 29 g carbo., 3 g dietary fiber, 8 g protein.

Yield: 6 servings ( Serving Size: 2 pancakes )
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Ingredients

  • 1 teaspoon(s) baking powder
  • 2 eggs
  • 1.5 tablespoon(s) honey
  • 2.25 tablespoon(s) oil
  • 1.25 cup(s) Organic Nonfat milk
  • 1 cup(s) organic nonfat milk
  • 1 tablespoon(s) packed brown sugar
  • 1.25 cup(s) Quick Rolling Oats
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) whole wheat flour

Preparation

  1. ONE In a large mixing bowl combine whole wheat flour, brown sugar, baking powder, and salt. In another mixing bowl combine rolled oats and 1 cups milk; let stand 10 minutes. Add the eggs, margarine, and honey to the oat mixture. Stir until well combined. Add the oat mixture to the flour mixture. Stir just until combined but still slightly lumpy. (If batter is too thick, thin by adding additional milk, 1 tablespoon at a time, until desired consistency is reached.)

  2. TWO Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.

  3. THREE Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300F oven. Makes 6 (2 pancakes each) servings.

  4. Nutrition Facts per serving: 221 cal., 9 g total fat (2 g sat. fat), 71 mg chol., 347 mg sodium, 29 g carbo., 3 g dietary fiber, 8 g protein.
August 2010

This recipe is a personal recipe added by Sarah08 and has not been tested or endorsed by MyRecipes.

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