Healthy Oatmeal Pancakes – a delicious recipe with milk, canola oil, egg, egg whites, white flour, whole wheat flour. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
["Lightly oil an electric frypan or pancake griddle with no-stick cooking spray and heat.", "Whisk (wet ingredients) milk, oil, and eggs together; combine remaining (dry) ingredients and add them to the wet ingredients; stir to combine all.", "Pour 1/4 cup of batter at a time onto hot griddle to form 5-6"" pancakes; cook until surface of pancakes is bubbled; flip pancakes over and cook until both sides are light golden brown.", "NOTES: The ratio of white flour to whole wheat flour can easily be varied (example: 1 cup white with 1/2 cup wheat flour) to suit your family's preference. Also, you may opt to use two whole eggs instead of fussing with egg whites. And for this recipe, your choice of either quick-cooking or regular old-fashioned oatmeal will work just fine."]
435
kcal
Calories
23
g
Fat
41
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 cups skim milk, 1/4 cup canola oil, 1 egg, 2 egg whites, and more.
Yes, Healthy Oatmeal Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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