Whole-Grain Pancakes

I’ve tried several whole-grain pancake recipes and this one is my favorite.  It comes from a Good Housekeeping Light and Easy cookbook that my daughter gave me for Mother’s Day.  They were easy to make and didn’t make you feel overly full like some pancakes have a tendency to do.

Pancakes with bananas

You may want to double the recipe if you’re serving a crowd.


1 tablespoon sugar
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup quick-cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups skim milk
1 large egg, lightly beaten
1 tablespoon vegetable oil

(*I added a tablespoon of ground flax seeds – optional)


1.  In large bowl, combine flours, oats, baking powder and salt.  Add milk and egg and oil, stir just until flour mixture is moistened; better will be lumpy.

pancake batter

2.  Spray 12-inch non-stick skillet with cooking spray; heat on medium 1 minute.  Pour batter by scant 1/4 cups into skillet, making about 4 pancakes at a time.  Cook until tops are bubbly, some bubbles burst, and edges look dry. With wide spatula, turn pancakes and cook until undersides are golden. Transfer pancakes to platter.  Cover; keep warm.

3.  Repeat with remaining batter, using more nonstick cooking spray as needed.

4.  To serve, top with your favorite fruit.

Whole grain pancakes with berries

The recipe makes 12 pancakes or 4 main dish servings.


Each serving:  About 275 calories; 20 percent calories from fat; 10g protein, 46 g carbohydrate, 6 g total fat; 6 g fiber, 55 mg cholesterol, 545 mg sodium.

You might make a double batch and refrigerate the leftovers.  They are delicious warmed in the microwave for a quick, on-the-go breakfast.


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