Cinnamon-Oat Whole Wheat Pancakes

Total Time
Oatmeal and whole wheat flour give these nutty pancakes a fibre boost. Enjoy them plain or topped with fresh fruit.
  • uncooked old fashioned oats
    1 cup(s)
  • whole wheat flour
    1 cup(s)
  • all-purpose flour
    1 cup(s)
  • baking soda
    1 tsp
  • ground cinnamon
    1 tsp
  • table salt
    ½ tsp
  • low-fat buttermilk
    2 cup(s)
  • egg(s)
    2 large
  • packed brown sugar
    2 Tbsp, dark variety
  • unsalted butter
    1 Tbsp, melted
  • vanilla extract
    1 tsp
  • cooking spray
    3 spray(s)
  1. In a medium bowl, whisk together oats, both flours, baking soda, cinnamon and salt. In a large bowl, whisk together buttermilk, eggs, sugar, melted butter and vanilla extract. Add dry ingredients to wet ingredients; fold to just combine.
  2. Coat a large nonstick griddle or pan with cooking spray; heat over medium to medium-high heat. Spoon batter into pan using 75ml (1/3-cup) batter for each pancake; cook until lightly browned, about 3 to 4 minutes per side. Place pancakes on a baking tray in a warm oven (to keep hot); repeat with remaining ingredients (being careful not to spray cooking spray into an open flame). Yields 2 pancakes per serving.
These pancakes are dense. Thin the batter out with a little water, if desired.Make these mini pancakes by using 2 tablespoons of batter at a time (will change portion size and SmartPoints value.

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