Oatmeal Pancakes

Serves: 
6
Ingredients: 

11/4 cups milk, skim or low fat (1%)

1 cup oatmeal, dry

1 tablespoon vegetable oil

2 eggs, beaten

1/4 cup whole-wheat flour

1/4 cup white flour

1 tablespoon brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

vegetable oil cooking spray

Instructions: 
  1. Combine milk and dry oatmeal in a bowl and let stand 5 minutes.
  2. Add oil and eggs. Mix well.
  3. Stir in flours (whole-wheat and white), brown sugar, baking powder, and salt.
  4. Stir batter before pouring each pancake.
  5. Preheat a griddle to medium heat, or place a fry pan over medium heat.
  6. Spray preheated griddle or fry pan with cooking spray. Pour 1/2 cup of batter on pan for each pancake. Turn when top is bubbly.
Tips: 
  • For extra flavor and nutrition, stir 1/2 cup sliced bananas, blueberries, or other fruit into the batter just before cooking. 
Nutrition Facts: 

Serving size: 1 pancake

Calories: 160

Fruits and Vegetables: 0 cups

Fat: 6 g

Fiber: 2 g

Sodium: 230 mg

Source: 
Adapted from the EFNEP Adult Curriculum developed by Kansas State University Cooperative Extension and Iowa State University Cooperative Extension

This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see http://ag.umass.edu/civil-rights-information/civil-rights-information-resources.