Oatmeal Pancake Question
Find a Conversation
Oatmeal Pancake Question
| Sun, 03-23-2008 - 9:27pm |
Has anyone made these pancakes with the "quick" 1 minute Quaker Oats?
Ellen
| Sun, 03-23-2008 - 9:27pm |
Has anyone made these pancakes with the "quick" 1 minute Quaker Oats?
Ellen
Only regular oats are allowed on SBD; not the quicker cooking ones.
My kids also love them; we made some this weekend.
Hi Ellen,
The oatmeal pancakes are one of my favorite SB foods. I usually make them twice a week. I throw everything in the blender and they turn out great. Saturday I had to double the batch because I made them for the kids too. They really like them. It makes me so happy that
Can someone please bump the recipe...I can't seem to find it. Thanks
Rosemary
&n
Oatmeal Pancake
Serves 2
Ingredients
1⁄2 cup old-fashioned oatmeal (uncooked)
1⁄4 cup low-fat cottage cheese (or tofu)
4 egg whites
1 teaspoon vanilla extract
1⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg
Instructions
Process the oatmeal, cottage cheese, egg whites, vanilla extract, cinnamon, and nutmeg in a blender until smooth.
Spray a nonstick skillet with cooking spray. Add the batter and cook over medium heat until both sides are lightly browned.
You can top the pancake with a low-sugar syrup of your choice.
Nutritional Information:
137 calories
2.5 total fat (0.5 g sat, 2 g mono)
2 mg cholesterol
16 g carbohydrate
14 g protein
2 g fiber
115 mg sodium
Here's the one that I use (cut and pasted from a previous post):
Oatmeal Pancakes/Waffles
1 1/4 cups rolled oats
2 cups fat-free milk
1 egg
1/2 cup whole wheat flower
1/4 cup toasted wheat germ (I didn't add this, I added extra ww flour)
1 tablespoon baking powder
2 teaspoons sugar substitute (I used Splenda and used more than 2 tsps.)
2 teaspoons canola oil
1/2 teaspoon salt (I omitted)
In a medium bowl, combine the oats and milk and allow to stand for 10 minutes. Stir in the egg, flour, wheat germ, baking powder, sugar substitute, oil, and salt, mixing until evenly blended and only small lumps remain. Let the batter stand for 30 minutes in the refrigerator.
Heat a large nonstick skillet coated with cooking spray over medium heat. Working in batches, pour the batter by 1/4 cup into the pan and cook for 3 to 4 minutes, or until top starts to bubble and the bottom brown. Turn and cook for 1 to 2 minutes longer, or until golden brown. Makes a total of 12 pancakes.
Nutrition at a glance
Per pancake: 90 calories, 2g fat, 0g saturated fat, 1/2g protein, 14g carbohydrate, 1g dietary fiber, 20mg cholesterol, 250mg sodium
Like I said earlier, I made waffles with this batter. I also added a couple teaspoons of vanilla and cinimon. It says you can add nutmeg, cloves, or a favorite extract flavoring. I think I'll also add pecans next time. It was great and my dd loved it. She ate for dinner and breakfast the next morning.
&n