Pumpkin Oatmeal-Flax Pancakes Recipe

Name: Pumpkin Oatmeal-Flax Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 3/4 cup oats; 1/4 cup cold milled flax seed; 1/4 cup brown sugar; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 1/2 teaspoon ground cloves; 3 cups milk; 3/4 cup egg substitute; 1/4 cup plain yogurt, greek-style; 1 (15 ounce) can pumpkin puree

Servings: persons

2 cups whole wheat flour
3/4 cup oats
1/4 cup cold milled flax seed
1/4 cup brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground cloves
3 cups milk
3/4 cup egg substitute
1/4 cup plain yogurt, greek-style
1 (15 ounce) can pumpkin puree

1
In a large mixing bowl, combine dry ingredients only.
2
In a medium mixing bowl, combine wet ingredients, mix thoroughly.
3
Pour wet ingredients into dry ingredients. Stir until just combined; don't overmix.
4
Set aside.
5
Heat griddle to 350 degrees, or heat frying pan on stovetop.
6
Ladle pancakes onto griddle or fry pan.
7
Cook approximately 3 minutes on first side, then flip; cook approximately 2 minutes on second side.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups whole wheat flour, 3/4 cup oats, 1/4 cup cold milled flax seed, 1/4 cup brown sugar, and more.

Yes, Pumpkin Oatmeal-Flax 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.

Pumpkin Oatmeal-Flax Pancakes

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