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High-Octane Pancakes

 High-Octane Pancakes
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!
2 ServingsPrep/Total Time: 20 min.

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

Directions

  • 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.
  • 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.
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.