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High-Octane Pancakes Recipe
High-Octane Pancakes Recipe photo by Taste of Home

High-Octane Pancakes Recipe

Publisher Photo
Fluffy and health-packed, these hotcakes are what Kelly Hanlon relies on to jumpstart frosty winter mornings in Strasburg, Colorado and keep her fueled up all day long. They’re scrumptious!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1/3 cup plus 1 tablespoon all-purpose flour
  • 1/4 cup quick-cooking oats
  • 3 tablespoons toasted wheat germ
  • 2 teaspoons sugar
  • 1-1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 2/3 cup fat-free milk
  • 1/4 cup fat-free plain yogurt
  • 1 tablespoon canola oil

Nutritional Facts

2 pancakes equals 281 calories, 9 g fat (1 g saturated fat), 2 mg cholesterol, 450 mg sodium, 41 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

Directions

  1. In a small bowl, combine the first six ingredients. In another bowl, combine the milk, yogurt and oil. Stir into dry ingredients just until moistened.
  2. Pour batter by 1/3 cupfuls onto a hot nonstick griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until second side is golden brown. Yield: 4 pancakes.
Originally published as High-Octane Pancakes in Cooking for 2 Winter 2007, p12

Nutritional Facts

2 pancakes equals 281 calories, 9 g fat (1 g saturated fat), 2 mg cholesterol, 450 mg sodium, 41 g carbohydrate, 3 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 1-1/2 fat.

Reviews for High-Octane Pancakes

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 25, 2014

"These are a staple in our house. We do substitute 1/2 whole wheat flour for white and leave out the oil. They do not make a lot so I triple the recipe to feed a family"

MY REVIEW
Reviewed Nov. 22, 2013

"This recipe made about 5 medallion-sized pancakes. They were good, a little doughy in the center as I usually find pancakes with any yogurt to be, I used applesauce for the the oil and flaxseed meal for the wheatgerm."

MY REVIEW
Reviewed Jan. 29, 2011

"I have made these over and over thinking how yummy they are. I have also added a few ingredients and made my waffles with these ingredients. I could eat them everyday."

MY REVIEW
Reviewed Oct. 1, 2009

"I like these pancakes."

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