Healthy Whole Wheat Oatmeal Pancakes Recipes

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HEALTHY WHOLE WHEAT OATMEAL PANCAKES



Healthy Whole Wheat Oatmeal Pancakes image

Made with Greek yogurt, oats, whole wheat flour, and not much else. Simple, wholesome, and satisfying! Recipe may be doubled.

Provided by Sally

Categories     Breakfast

Time 25m

Number Of Ingredients 11

1 cup (123g) whole wheat flour or white whole-wheat flour (spoon & leveled)
1/2 cup (42g) old-fashioned whole oats or quick oats (not instant)
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 large egg or 2 egg whites
1 cup (240ml) milk*
2 Tablespoons packed light or dark brown sugar
1/4 cup (63g) Greek yogurt*
1 teaspoon pure vanilla extract
optional: 1/2 cup add-ins like chocolate chips or fruit

Steps:

  • Toss the flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg and milk together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined.
  • Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter.
  • Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
  • Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made.

WHOLE WHEAT OATMEAL PANCAKES



Whole Wheat Oatmeal Pancakes image

Provided by Katie Serbinski

Categories     Breakfast

Time 17m

Yield 15 pancakes

Number Of Ingredients 7

½ cup old fashioned oats
1½ cups whole wheat flour
1 egg
1 medium sized banana
1 teaspoon vanilla
2 teaspoons baking powder
1-1¼ cups milk

Steps:

  • Add all ingredients to a medium sized bowl. Mix until combined.
  • Heat skillet over medium heat. If skillet is not non-stick, use oil or butter to grease to prevent batter from sticking.
  • Pour batter [1/4 cup per pancake] into skillet and cook about 2-3 minutes each side. Coat skillet again with nonstick spray for each pancake or batch of pancakes.

WHOLE WHEAT OATMEAL PANCAKES



Whole Wheat Oatmeal Pancakes image

Very filling, stick to your ribs, yet healthy! Tastes great with pure maple syrup! Add frozen fruit or fresh fruit for added flavor.

Provided by strawberrypie

Categories     Breakfast

Time 35m

Yield 16-20 serving(s)

Number Of Ingredients 10

2 cups quick oats
1 cup whole wheat flour
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons honey
2 cups buttermilk
2 large eggs
3 tablespoons canola oil
1 teaspoon almond extract

Steps:

  • Mix dry ingredients.
  • Mix wet ingredients.
  • Mix all ingredients together.
  • Spoon 1/4 cup of mix onto hot greased pan.

Nutrition Facts : Calories 117.3, Fat 4.3, SaturatedFat 0.7, Cholesterol 24.5, Sodium 272, Carbohydrate 16.1, Fiber 1.8, Sugar 3.8, Protein 4.1

WHOLE-WHEAT OATMEAL PANCAKES (GOURMET MAGAZINE)



Whole-Wheat Oatmeal Pancakes (Gourmet Magazine) image

This healthy and flavourful recipe is from Gourmet Magazine (Feb. 2008). You can also use it to make waffles. If the batter is too thick, just add a little more buttermilk. Best with maple syrup, of course! ;)

Provided by blucoat

Categories     Breakfast

Time 20m

Yield 14 pancakes

Number Of Ingredients 12

3/4 cup quick-cooking oats
1 1/2 cups well-shaken buttermilk, plus
2 tablespoons well-shaken buttermilk, divided
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar

Steps:

  • Soak oats in 3/4 cup buttermilk 10 minutes.
  • Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  • Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.
  • Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.).

Nutrition Facts : Calories 73.9, Fat 2.6, SaturatedFat 1.4, Cholesterol 20.6, Sodium 225.3, Carbohydrate 10.1, Fiber 1.3, Sugar 2.4, Protein 3

WHOLE WHEAT, OATMEAL, AND BANANA PANCAKES



Whole Wheat, Oatmeal, and Banana Pancakes image

A basic whole-grain pancake to get you going in the morning. We also like to change it up a bit by adding 1/2 cup applesauce and 1 1/2 teaspoons of cinnamon instead of the banana.

Provided by amom2boys

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 13

1 cup uncooked rolled oats
1 cup whole wheat flour
¾ cup all-purpose flour
¼ cup brown sugar
2 tablespoons dry milk powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg
2 cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 banana, mashed

Steps:

  • Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
  • Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 332.7 calories, Carbohydrate 54.7 g, Cholesterol 38 mg, Fat 8.5 g, Fiber 4.7 g, Protein 11 g, SaturatedFat 2.3 g, Sodium 524.4 mg, Sugar 16.8 g

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