Flaxseed Oatmeal Pancakes
Per Serving of 6 Pancakes
Calories 467 (28% from fat)
Fat 14.5 gram
Saturated Fat 2.4 gram
Trans Fat 0 gram
Cholesterol 101 mg.
Sodium 697 mg.
Carb. 64 gram
Fiber 8.6 gram
Sugar 20 gram
Sugar Alcohol 0 gram
Protein 20 gram
Nutritional Breakdown of a Single Pancake
Calories 78 (28% from fat)
Fat 2.4 gram
Saturated Fat 0.4 gram
Trans Fat 0 gram
Cholesterol 17 mg.
Sodium 116 mg.
Carb. 10.6 gram
Fiber 1.4 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 3.4 gram
Ingredients
2/3 cup whole wheat flour
6 Tbsp. quick-cooking oats
2 Tbsp. ground flaxseed
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1/4 tsp. salt
1 large whole egg, separated and room temperature
1 cup lowfat buttermilk
2 Tbsp. Splenda brown sugar
1 Tbsp. canola oil
2 Tbsp. fat free milk
1 tsp. vanilla extract
2 large egg whites
buttery cooking spray
A tasty pancake with a hint of cinnamon and 20 grams of protein.
1. Combine flour, oats, flaxseed, baking powder, cinnamon, baking soda, and salt in a large bowl. These are your DRY ingredients.
2. In a separate bowl, whisk together the EGG YOLK (keep the white for later), buttermilk, brown sugar, oil, milk, and vanilla. These are your WET ingredients.
3. Pour the wet ingredients into the dry ingredients. Stir until just mixed; this is your batter.
4. In a small bowl, beat all three egg whites together until stiff peaks form. Use a glass or metal bowl because they won’t whip up in a plastic bowl.
5. Gently fold the beaten egg whites into the batter.
6. Heat a griddle or pan on medium heat. Once it’s hot, coat it with buttery cooking spray.
7. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on top, then flip and cook until golden brown.
Homemade Buttermilk Tip: If you don’t have buttermilk, mix 1 tablespoon white vinegar or lemon juice with enough milk to make 1 cup. Let it stand for 5 minutes before using.
Yield: 2 Servings, 6 pancakes per serving
