Leftover Oatmeal Pancakes
4
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
For a win-win breakfast, try adding leftover cooked oatmeal to your pancakes. It gives them an extra boost of whole-grain goodness while also using up those leftovers. The addition contributes a hearty, nutty flavour and gives the pancakes a creamy texture inside. If you don’t have white whole-wheat flour on hand, regular whole-wheat flour will work well, too. If you want to substitute whole-wheat pastry flour, you’ll likely need to add an extra couple tablespoons to ensure the batter isn’t too thin.
Ingredients
Cooking spray
4 spray(s)
White whole wheat flour
⅔ cup(s)
Baking powder
1 tsp(s)
Sugar
1 tsp(s)
Ground cinnamon
1 tsp(s)
Table salt
¼ tsp(s)
Cooked oatmeal
1 cup(s)
1% low fat milk
½ cup(s)
Egg
1 large, lightly beaten
Powdered sugar (confectioner's)
2 tsp(s)
Raspberries
1 cup(s)
Strawberries
1 cup(s), sliced