Soymilk, oats and whole wheat flour add a new twist to hearty pancakes.
Oatmeal Pancakes
- Prep Time 20 min
- Total 20 min
- Servings 6
- Ingredients 8
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
Instructions
-
Step1In medium bowl, stir all ingredients except syrup or fruit, using wire whisk, until blended.
-
Step2Spray 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.
-
Step3Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup or fruit.
Nutrition
160
Calories
6g
Total Fat
6g
Protein
20g
Total Carbohydrate
2g
Sugars
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
1Tips from the Betty Crocker Kitchens
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