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Oat Pancakes

My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits. —Linda Hicks, Pinconning, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1-1/2 cups fat-free milk
  • 1/4 cup canola oil
  • 1 teaspoon lemon juice

Directions

  • In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened.
  • Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts
2 each: 241 calories, 12g fat (0 saturated fat), 71mg cholesterol, 581mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fat-free milk.

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Reviews

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Average Rating:
  • sjweber
    Jan 10, 2015

    Awesome recipe, I have used it since it was in the magazine. You can change the flavors by using the instant flavored oatmeal packets (measure the 1 cup). Then leave the sugar and salt out of the recipe, it's already in the oatmeal. My favorite way to eat Apple Cinnamon oatmeal!

  • kayakbabe1
    May 2, 2014

    Wonderful recipe. I added mashed bananas and shake of cinnamon. Healthy, hearty and tasty. Thank you!

  • hraffington
    Sep 16, 2013

    We LOVE these pancakes. I add cinnamon and serve with agave syrup.

  • Amy the Midwife
    Mar 23, 2013

    I didn't expect these pancakes to be as nice and fluffy as they were. We topped them with bananas foster. Very good!

  • 27Norman
    Mar 5, 2013

    This tasted a bit too much like oatmeal for me, it was very flat. I did not have lemon juice on hand, so I substituted with some lemon extract, which may have been the problem. I will make this recipe again, but with a few tweaks.

  • getavilla
    Aug 19, 2011

    I used leftover oatmeal from yesterdays breakfast(about one cup} (I intentionally make too much) add an egg, flour, enough milk to thin and fry in oil. These are so light. Serve with hot brown sugar syrup.

  • dollargirl
    Mar 18, 2011

    I makes these often - hearty and healthy.

  • Elizabeth Bennet
    Jun 21, 2009

    I tried this recipe because I was very low on food in the house. Every ingredient is a staple, and it is so quick. My mom and I loved the taste too. Plus it is so healthy! I'll make these in college all the time.

  • countess cookie
    May 25, 2009

    Excellent! The oats really give the pancakes a hearty appeal.

  • marlafb2000
    Apr 11, 2009

    I use whole wheat flour to make them even more healthy. They turn out very nice, not too heavy.