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.
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.
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.
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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