Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Make these oatmeal pancakes on a lazy weekend morning, or for a special occasion.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| Pancakes | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| ¼ c. Hy-Vee whole wheat flour | ||
| ½ c. Hy-Vee quick oats | ||
| 1 tbsp. Hy-Vee granulated sugar | ||
| 1 tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee baking soda | ||
| ½ c. Hy-Vee skim milk | ||
| 2 tbsp. Hy-Vee egg substitute | ||
| 2 tbsp. Hy-Vee unsweetened applesauce | ||
| Hy-Vee unsalted butter, optional | ||
| Hy-Vee Select maple syrup, optional | ||
| Additional suggested toppings: unsweetened applesauce, thawed frozen fruit, peanut or almond butters | ||
| Optional Toppings | ||
| Hy-Vee unsalted butter | ||
| Hy-Vee Select 100% pure maple syrup | ||
| Unsweetened applesauce | ||
| Hy-Vee frozen fruit, thawed | ||
| Hy-Vee peanut butter | ||
| Almond butter | ||
Things To Grab
- Small bowl
- Whisk
- Griddle or skillet
- Spatula
Directions
- Combine flours, oats, sugar, baking powder and baking soda in a small bowl. Add milk, egg substitute and applesauce; mix until lumps have broken.
- Pour 1/4 cup batter for each pancake onto a hot griddle coated with cooking spray. Cook pancakes until tops are covered with bubbles and edges look dry; flip and cook other side.
- If desired, serve with butter and maple syrup or other desired toppings.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 660mg
- Total Carbohydrates: 48g
- Protein: 10g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 0%
0%
Iron 15%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Back to School 2013.