Homemade Oatmeal Pancake recipies

LindseyC87 · April 2011

I woke up really craving my usual Sunday pancake breakfast. So I thought I would throw a little bit of this and that in and see how it tasted. It turned out really good and healthy.. Nutrition values are exact as I weighted all ingredients then inpute them seperately into MFP to come up with the values.. Even my husband liked these

Serving size: 1 cup (made 2 pancakes) Calories: 275 Carbs: 53 Fat: 3 Protein: 13
Makes 2 servings

3/4 cups Quaker oats
1/2 cups all-purpose flour (will go buy wheat and use it next time to save more calories)
1 oz Libbys 100% pumpkin
1 cup skim milk
1/4 Plain yogurt
1/2 tsp baking soda
1/2 tsp splenda
1/2 tsp brown sugar
1/4 tsp cinnoman

Cook slow to make sure it is done all the way through...

Slavic_Spice · April 2011

This sounds good- do you think I could use greek yogurt?

LindseyC87 · April 2011

Ya.. Im sure a flavored greek yogurt would give it more flavor.. I plan on subsituting applesauce in next week.

roxiedo · April 2011

sounds good....bump

Hottness4Lyfe · April 2011

That sounds really good! I make oatmeal waffles and they are great. I add our protein powder to them. And I make fresh fruit syrup with agave nectar to put on them... *Yummy*

frenchprairiegirl · April 2011

Sounds great. I'll try that for Easter Sunday Breakfast. Thanks for sharing!

liz11599 · April 2011

Wow, that sounds really good! Thanks for sharing.

jessmomof3 · April 2011

http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=517

Here's one from the Quaker site. Sub in whole wheat flour, add in ground flax or wheat germ as well. :bigsmile:

Ingredients

PANCAKES
1-1/4 cups all-purpose flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1-1/4 cups fat-free milk
1 egg, lightly beaten
1 tablespoon vegetable oil

.STIR-INS (optional)
• 1 cup fresh or frozen blueberries (do not thaw)
• 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
• 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
• 1/2 cup semisweet chocolate chips

. .Preparation
In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if desired; mix gently.

Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.

Yield
12 (4-INCH) PANCAKES

Nutrition Information
3 pancakes

jessmomof3 · April 2011

My pumpkin pancake recipe.

Pumpkin Pancakes

2 cups all-purpose flour (whole wheat)
3 Tbsp. brown sugar
2 tsp. baking powder
1 tsp baking soda
1 tsp allspice
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt

1 1/2 cups milk
1 cup canned pumpkin puree (pure pumpkin)
1 egg
2 Tbsp vegetable oil
2 Tbsp vinegar (I know, seems weird but you need the vinegar!)

Mix the wet ingredients and stir. Combine the dry ingredients and stir into the wet just until combined. If batter is too thick, add more milk. Make as normal pancakes. Serves 4.

jessmomof3 · April 2011

Oatmeal and Almond Blueberry Pancakes
Serves 11 pancakes (using 1/4 cup measuring cup)

1 ½ cups of whole wheat flour
1 ½ tsp of baking powder
½ tsp of baking soda
pinch of salt
½ cup quick cooking oats
2 eggs
1 ¾ cup low fat buttermilk
1 tbsp vanilla extract
¾ cup of fresh or frozen blueberries
2/3 cup of sliced almonds

Mix the first 5 ingredients together. Mix eggs, buttermilk and vanilla in a container and add to dry mix until well incorporated. Heat a frying pan on medium heat. Once heated, spray with non stick cooking spray and pour ¼ cup of batter into pan. Sprinkle with blueberries and sliced almonds (to taste). Flip after about 2 minutes and cook for another minute or until golden brown. Transfer to plate and drizzle with syrup or dust with confectioners sugar.

100 Calories per pancake. Makes about 11 pancakes using ¼ cup of measuring cup.

jessmomof3 · April 2011

And another one.

Why settle for store-bought pancake mixes when you can so easily make your own, more wholesome pancakes? These whole-wheat pancakes are light and delicious. Add some chopped berries if you like, and serve with warmed fruit compote or maple syrup. Just steer clear of butter!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients:
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 egg, lightly beaten
1 cup low-fat buttermilk
2 tbsp honey
Preparation:
Whisk whole-wheat flour, baking powder, baking soda and salt in a medium bowl. In a small bowl, combine egg, buttermilk and honey. Make a well in dry ingredients and stir in egg and buttermilk mixture. Allow batter to rest for a few minutes.
Preheat griddle to 375 degrees or set a nonstick frying pan to medium-high heat. Drop batter by 1/4 cupfuls on to griddle or pan. Cook until the edges begin to dry and bubbles appear in the pancakes. Flip and cook for 1-2 minutes more.

Makes 8 pancakes.

Per 2 pancake serving: Calories 188, Calories from Fat 21, Total Fat 2.3g (sat 0.8g), Cholesterol 55mg, Sodium 236mg, Carbohydrate 34.2g, Fiber 3.7g, Protein 7.6g

http://lowfatcooking.about.com/od/breakfastandlunch/r/wwpancakes.htm

jessmomof3 · April 2011

http://www.tasteofhome.com/recipes/High-Octane-Pancakes

Ingredients
1/3 cup plus 1 tablespoon all-purpose flour
1/4 cup quick-cooking oats
3 tablespoons toasted wheat germ
2 teaspoons sugar
1-1/4 teaspoons baking powder
1/8 teaspoon salt
2/3 cup fat-free milk
1/4 cup fat-free plain yogurt
1 tablespoon canola oil
Directions
In a small bowl, combine the first six ingredients. In another bowl, combine the milk, yogurt and oil. Stir into dry ingredients just until moistened.
Pour batter by 1/3 cupfuls onto a hot nonstick griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Yield: 4 pancakes.

Nutrition Facts: 1 pancake equals 142 calories, 5 g fat (trace saturated fat), 1 mg cholesterol, 229 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat