Oat 'n' Nut Griddle Cakes Recipe

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“I had gestational diabetes with each of my four pregnancies, and created this recipe to satisfy my craving for something sweet without compromising nutritional value,” says Sharon Schenker of Kernersville, North Carolina. “Although I no longer have diabetes, this recipe has become a healthy treat, and a frequently family favorite.”
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min./batch
MAKES: 6 servings


  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 egg, beaten
  • 1 cup fat-free milk
  • 1 tablespoon canola oil
  • 1 tablespoon honey
  • 1/2 cup quick-cooking oats
  • 1/2 cup chopped pecans

Nutritional Facts

2 each: 248 calories, 11g fat (1g saturated fat), 36mg cholesterol, 363mg sodium, 31g carbohydrate (6g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.


  1. In a small bowl, combine the flour, baking powder, salt and cinnamon. Combine the egg, milk, oil and honey; stir into dry ingredients just until moistened. Fold in oats and pecans.
  2. Pour batter by scant 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: 12 griddle cakes.
Originally published as Oat 'n' Nut Griddle Cakes in Light & Tasty December/January 2008, p61

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jujubean79 User ID: 5830255 164469
Reviewed May. 26, 2012

"These were thick, crunchy, sweet, delicious pancakes. We loved them! I used chopped slivered almonds (that's what I had on hand). They were really good!"

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