Oat pancakes
12
Points®
Total time: 33 min • Prep: 12 min • Cook: 21 min • Serves: 6 • Difficulty: Easy
These delightfully fluffy oat pancakes are great on their own, but they're also tasty with low-fat vanilla yogurt and a sprinkle of chopped nuts (maple syrup is of course our recommended topping). Obviously, they require a little more work and effort than your average boxed pancake mix, but the flavor payoff on a Saturday or Sunday morning is well worth it. You may never make pancakes the traditional way again.
Ingredients
All-purpose flour
0.75 cup(s)
Whole wheat flour
0.75 cup(s)
Quick cooking rolled oats
0.5 cup(s)
Baking powder
1 Tbsp
Table salt
0.5 tsp
Ground cinnamon
0.5 tsp
Unpacked light brown sugar
0.25 cup(s)
Egg
1 large egg(s)
Egg whites
2 large
Unsweetened applesauce
0.5 cup(s)
Unsalted butter
2 Tbsp
1% low fat milk
1.25 cup(s)
Cooking spray
2 spray(s)
Maple syrup
6 Tbsp
Instructions
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.
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