Whole Wheat (Oatmeal) Pancakes – a delicious recipe with u00be, Milk, Egg Whites, Light Olive Oil, u00bc, Vanilla Protein Poweder. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Pour the oats and almond milk into a medium bowl and stir to combine. Let the oats soak for 15 minutes.
2
Preheat the oven to 175u00b0F.
3
Stir the egg whites and oil into the oat mixture.
4
Mix the flour, protein powder, baking powder and salt in a small bowl. Add the dry ingredients to the wet ingredients.
5
Use a 1/4-cup measuring cup to scoop the batter onto a heated nonstick griddle. Once bubbles start to form on the pancake, flip. Move the cooked pancakes to the preheated oven until ready to serve.
6
Enjoy!
7
This made 5 pancakes for us (2 for the husband and 3 for me!). Each pancake has, as per my calculations: 94 calories, 2.6 g fat, 6.6 g carbs, 2 g fiber and 5.6 g protein
507
kcal
Calories
35
g
Fat
31
g
Carbs
20
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 8 ingredients. The key ingredients include: 3/4 cups Oats, 1 cup Unsweetened Almond Milk, 1-1/2 Tablespoon Liquid Egg Whites, 1 teaspoon Light Olive Oil, and more.
Yes, Whole Wheat (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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