Print Options

Back to Flaxseed Oatmeal Pancakes >

Include these items:

Select reviews >

Taste of Home Logo

Flaxseed Oatmeal Pancakes

 Flaxseed Oatmeal Pancakes
Sharon Hansen of Pontiac, Illinois, says, “I came up with this healthy and really tasty recipe because my husband loves pancakes.” They have a great texture and cinnamon taste. —Sharon Hansen, Pontiac, Illinois
2 ServingsPrep/Total Time: 20 min.


  • 1/3 cup whole wheat flour
  • 3 tablespoons quick-cooking oats
  • 1 tablespoon flaxseed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon baking soda
  • Dash salt
  • 1 Eggland's Best Egg, separated
  • 1/2 cup buttermilk
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla extract


  • In a large bowl, combine the first seven ingredients. In a small
  • bowl, whisk the egg yolk, buttermilk, brown sugar, oil and vanilla;
  • stir into dry ingredients just until moistened.
  • In a small bowl, beat egg white on medium speed until stiff peaks
  • form. Fold into batter.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking
  • spray; turn when bubbles form on top. Cook until the second side is
  • golden brown. Yield: 4 pancakes.
Nutritional Facts: 2 each equals 273 calories,

2 of 2

Flaxseed Oatmeal Pancakes (continued)

Nutritional Facts: 13 g fat (2 g saturated fat), 108 mg cholesterol, 357 mg sodium, 31 g carbohydrate, 5 g fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat.