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Sweet Oatmeal Pancake Recipe


Feel deprived because you can't have pancakes? Pancakes do generally have a lot of carbs and really aren't a good food to eat. However, here is a low carb and healthy alternative for those cold winter days when you want pancakes. Remember to check your blood sugar after to see if this raises your blood sugar.

Be sure to include some protein. Eggbeaters, turkey bacon or turkey sausage are good choices.


Oatmeal Pancakes

1 cup quick-cooking (not instant) rolled oats(also low sodium version)
2 1/2 cups fat-free milk or soy milk
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup toasted wheat germ
1 Tbsp. sugar or splenda
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon, nutmeg or cloves, or other favored spices.
3 egg whites, lightly beaten
1 tsp. vanilla or almond extract, as desired
Canola cooking oil spray

In a medium-sized bowl, blend together the oats and milk and let stand for 10 minutes.

In another large bowl, combine whole-wheat flour, unbleached flour, wheat germ, sugar, baking powder, salt and spices. Mix well. But don't overstir because you will get tough pancakes.

Than add the egg whites and vanilla extract to the oat mixture and stir. Combine the two mixtures, stirring until moistened with small lumps remaining. Don’t overmix. Let this mixture stand in the refrigerator for 30 minutes.

While your pancakes are in the refigerator make a nice fruit compote to go over these wonderul pancakes. Just heat lightly blueberries, strawberries and rasberries. If not in season use frozen. Combine all the berries in a saucepan, use a scant teaspoon of sugar or splenda on low heat. Once the fruit has given up its juices place in a serving bowl and keep warm. Also use sugar free syrup, bananas, lightly drizzle honey or just eat plain.

Preheat a nonstick frying pan (or griddle) coated with cooking spray over medium heat. Working in batches, pour 1/4 cup of the batter for each pancake onto the hot pan. Cook 3 to 4 minutes or until the top starts to bubble and the bottom is browned. Flip the pancakes. Cook 1 to 2 minutes longer, or until both sides are golden brown.

Makes 18 pancakes.

Per pancake: 65 calories, less than 1 g. total fat (0 g. saturated fat), 11 g. carbohydrate, 4 g. protein, 1 g. dietary fiber, 159 mg. sodium.



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Content copyright © 2014 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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