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Flaxseed Oatmeal Pancakes

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
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 pancakes

Ingredients

  • 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 large egg, separated, room temperature
  • 1/2 cup buttermilk
  • 1 tablespoon brown sugar
  • 1 tablespoon canola oil
  • 1/2 teaspoon vanilla extract

Directions

  • In a large bowl, combine the first 7 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 greased hot griddle coated; turn when bubbles form on top. Cook until the second side is golden brown.
Nutrition Facts
2 pancakes: 273 calories, 13g fat (2g saturated fat), 108mg cholesterol, 357mg sodium, 31g carbohydrate (10g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat.

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Reviews

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Average Rating:
  • Joleen
    Apr 25, 2020

    Fantastic recipe! I used a whole egg and The bat the r was still light and fluffy. Will be making again!

  • Cheryl
    Feb 23, 2020

    I made these because my husband has this thing about bringing recipes home and usually I don't have the ingredients to make them so I go and buy them. So I had to buy whole wheat flour as he had won a bag of milled flax seed. So I found this recipe to try to use some of the whole wheat flour, flax seed and the extra buttermilk I had. I doubled the recipe but instead of using the oil, I substituted a fourth of a cup of unsweetened apple sauce and I also added chia seeds the same amount of the milled flax seed I used when I doubled the recipe. I am not really one for these kind of pancakes but there were really tasty. I also just used the whole eggs so yes they were somewhat denser but still good. One way to use of leftover ingredients.

  • 7833louis
    Oct 24, 2018

    These are excellent and quite heart healthy. Just to cut down on the saturated fats, cholesterol, and carbs even more I used 1/4 c egg whites (beat 1/8c) and substituted 1t stevia for the brown sugar. Saturated fat drops to 1.2g for 2 pancakes, 7.5mg cholesterol, and 25.5g carbs.

  • Sarah
    Apr 23, 2018

    I love pancakes and I’m always trying “healthy” recipes. This is one of the best! I don’t have a beater so I added the whole egg with the wet ingredients, so they’re probably more dense than if I had added the egg white separately, but still great! Will definitely make again!Also- they’re very filling. I had 3 and I’m full (normally eat a lot more than that lol). 2 would be perfect paired with fruit and bacon :)

  • Colibri
    Jan 7, 2018

    I made this into a waffle mix by adding 1-2 more Tbsp. of oil. I used coconut oil. My (70-yr-old) friend said these are the best waffles he's ever eaten!! Light, fluffy, and delicious!!!

  • patticakes527
    Sep 27, 2016

    My husband says he believes these are the BEST pancakes he's ever eaten! Plus, we're trying to eat healthy, so- it's a "win-win"! I like mine topped with honey and walnuts.

  • homemadewithlove
    Jul 3, 2016

    Excellent pancake, love the healthy addition of flaxseed! I added blueberries.

  • debruble
    May 13, 2014

    These were fantastic! I have tried several healthy versions of pancakes and this one is the winner!

  • dareichard
    Oct 23, 2013

    YUM! Great texture and taste. I served them with a sprinkle of powdered sugar and fresh mixed berries on top

  • AnnetteDazzling
    Jun 9, 2013

    Surprisingly tasty spread with cream cheese and syrup. Double the recipe to feed more than 2 though.