Oat Pancakes

Total Time
33 min
12 min
21 min
Great on their own but also tasty with low-fat vanilla yogurt and a sprinkle of chopped nuts.


white all-purpose flour

¾ cup(s)

whole wheat flour

¾ cup(s)

quick cooking rolled oats

½ cup(s), do not use instant

baking powder

1 Tbsp

table salt

½ tsp

ground cinnamon

½ tsp

unpacked light brown sugar

¼ cup(s)


1 large

egg white(s)

2 large

unsweetened applesauce

½ cup(s)

unsalted butter

2 Tbsp, melted

low-fat milk

1¼ cup(s), divided

cooking spray

2 spray(s)

maple syrup

6 Tbsp


  1. In a large bowl, combine both flours. Add oats, baking powder, salt and cinnamon; stir well. Add sugar; stir again.
  2. In a medium bowl, beat together egg, egg whites, applesauce and butter; stir in 1 cup milk. Pour egg mixture into flour mixture; stir well but do not beat.
  3. Coat a 12-inch nonstick skillet or griddle pan with cooking spray; set over medium heat. Measure out 1/4 cup of pancake batter and drop onto prepared skillet or pan. Repeat with remaining ingredients to make four pancakes at a time. Cook on first side until pancakes are golden on bottom, about 4 minutes. Flip over and cook on other side until golden on bottom, about 3 minutes.
  4. Remove pancakes to a preheated oven to keep warm or put on a plate and cover to keep warm. Repeat with remaining ingredients to make 12 pancakes total. (Batter thickens as it stands. Add part or all of the remaining 1/4 cup milk to achieve desired batter consistency.) Yields 2 pancakes and 1 tablespoon syrup per serving.

A happier, healthier you starts here