Oatmeal Pancakes from Scratch

By pattie_d

*Depending on how long you've let the oats sit, you may need to add a little extra water to the batter to thin it out. It will still be thicker than regular pancake batter

Nutritional Information for 5 Pancakes:

Per Serving: Calories- 313 Carbs- 48.8g Protein- 19.5g Fat- 4.5g Fiber- 6.3g

Ingredients

• Try these modifications:
• 1 cup fat free milk (or water)*
• 3/4 cup oatmeal (uncooked, quick or regular oats)
• 3/4 cup oatmeal flour (How to Make Oatmeal Flour)
• 1 tsp baking powder (optional)
• 1/4 tsp salt (optional)
• 4 large egg whites
• 1/2 tsp cinnamon, ground
• Blueberry pancakes: Add 1/4 c blueberries (fresh or thawed) to recipe and omit cinnamon
• Oat-Nut pancakes: Add 1 1/2 tbsp diced pecans, walnuts, or almonds to recipe.
• Whole Grain pancakes: Replace quick oats with hot multigrain cereal. Prepare as directed.
• High protein pancakes: Add 1-2 scoops vanilla protein to batter, increase water.

Preparation

Step 1

Heat milk (or water) until hot, stir in oats and set aside. Beat egg whites into a stiff foam with hand mixer or blender and reserve. Mix remaining dry ingredients together and stir in oatmeal/milk mixture. Fold in egg whites until mixture is well blended.

Spray pan with nonstick spray and cook pancakes until browned on both sides.