Whole Wheat-Oat Pancakes

Yield: 10 servings (serving size: 1 pancake with about 1 tablespoon syrup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 105
  • Calories from fat: 23%
  • Fat: 2.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.8g
  • Carbohydrate: 17.6g
  • Fiber: 1.5g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 86mg
  • Calcium: 0.0mg


  • 2/3 cup regular oats
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 1/4 cup egg substitute
  • 1 1/2 tablespoons vegetable oil
  • Cooking spray
  • 1 tablespoon powdered sugar
  • 3/4 cup reduced-calorie maple-flavored syrup


  1. 1. Place oats in container of an electric blender; cover and process until ground. Combine oats, whole wheat flour, and next 3 ingredients in a bowl. Combine milk, egg substitute, and oil; add to oats mixture, stirring just until moistened.
  2. 2. For each pancake, pour 1/4 cup batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.
  3. 3. Sprinkle pancakes evenly with powdered sugar, and serve with syrup.
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