Oatmeal Pancakes

Oatmeal Pancakes

Seeing as I actually have a kitchen now, I have no excuse to not cook.  Last night, we made a delicious dinner with zucchini, ground turkey, pasta, and sauce.  Yum!  Nothing fancy, just cooked and mixed together.  Forgot a picture though.

This morning, we got a little more creative with oatmeal pancakes.  I got the recipe from Spark Recipes.  Jess had chocolate chips in hers while I added peanut butter and maple flavored agave nectar to mine.  These were really delicious but not like regular pancakes.  They sat in my stomach like a rock.  I have extras and I’m thinking they will be a great breakfast to take in the car with me for trips to school (2 hour drive).  Definitely will make these again!

Recipe taken from Spark Recipes:

Ingredients

    1 1/4 cup Old Fashioned Quaker Oats
    1 1/4 cup skim milk (can use substitute buttermilk for half the milk)
    1 large egg
    1 Tbsp light olive oil
    1 cup whole wheat flour
    1 tsp baking powder

Directions

In a medium bowl, mix oats with milk, let stand 5 minutes. Add egg and oil, then mix. Add dry ingredients and mix until just blended. Drop by 1/4 cup measure, flatten and shape a bit, and cook on hot, nonstick skillet until brown. Flip and cook on the other side until golden.
Optional: For an antioxidant boost, add 1/2 cup blueberries to the batter before cooking (not included in nutrition count).
Top with topping of choice: maple syrup, preserves, yogurt, applesauce, etc (not included in nutrition count.)

Number of Servings: 4

 

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 271.3
  • Total Fat: 7.0 g
  • Cholesterol: 54.7 mg
  • Sodium: 177.5 mg
  • Total Carbs: 43.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 11.3 g

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