For a nuttier flavor, replace 1/4 cup whole-wheat flour with ground flaxseeds or ground pumpkin seeds.

Serves 4

Ingredients:

       
  • 1/2 cup old-fashioned rolled oats
  •    
  • 1 cup hot water or boiling water
  •    
  • 2 tablespoons canola oil
  •    
  • 2 tablespoons brown sugar
  •    
  • 1/2 cup whole-wheat flour
  •    
  • 1/2 cup all-purpose flour
  •    
  • 1 1/2 teaspoons baking powder
  •    
  • 1/4 teaspoon baking soda
  •    
  • 1/4 teaspoon salt
  •    
  • 1/4 teaspoon ground cinnamon
  •    
  • 1/2 cup skim milk
  •    
  • 1/4 cup fat-free plain yogurt
  •    
  • 1 mashed banana
  •    
  • 1 egg

Directions:

In a large bowl, combine the oats and hot water. Let sit for 1 to 2 minutes until the oats are creamy and tender. Stir in oil and sugar; set aside to cool slightly.

In a medium bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon; whisk to blend.

Add the milk, yogurt and banana to the oats and stir until well-blended. Beat in the egg. Add the flour mixture to the oat mixture and stir until just moistened. Place a nonstick frying pan or griddle over medium heat. Once hot, spoon 1/4 cup pancake batter into the pan. Cook for about 2 minutes, until the top surface of the pancake is covered with bubbles and the edges are lightly browned. Flip the pancake and cook for another 2 to 3 minutes. Repeat with remaining pancake batter.

Nutritional Analysis (per serving)

Serving size: 3 pancakes
  • Total carbohydrate: 45 g
  • Dietary fiber: 3 g
  • Sodium: 453 mg
  • Saturated fat: 0 g
  • Monounsaturated fat: 6 g
  • Total fat: 9 g
  • Cholesterol: 48 mg
  • Protein: 9 g
  • Calories: 288
  • Fats and oils: 1 1/2
  • Grains and grain products: 2
  • Fats: 1 1/2
  • Starches: 2
Last Updated: 2016-04-29
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