Oats and Wheat Pancakes
When Trainer Matt Maglicic decided to make this recipe for his wife and four children, he had no idea what to expect. Some of his whole-wheat pancake recipes of the past have gotten very poor reviews with his family. To his surprise, the family loved these pancakes and asked for more. This recipe was so popular, there was not even enough time to take a picture of the pancakes plated, the picture on the left shows them still cooking on the griddle. We hope your loved ones enjoy them as much as Matt's family!
1/2 Cup Wheat Flour
3/4 Cup Oat Bran, hot cereal, uncooked
3 Tablespoons Dark Brown Sugar
2 Tablespoons Wheat Germ
2-1/4 Teaspoons Baking Powder
1/4 Teaspoon Salt
1-1/4 Cups Skim Milk
1 Tablespoon Butter Buds®, (Matt used Canola oil instead)
2 Egg Whites, or 1/3 Cup Egg Beaters
In medium bowl, combine flour, oat bran, brown sugar, wheat germ, baking powder and salt; mix well. In small bowl, beat milk, Butter Buds® and egg whites until well blended. Add to dry ingredients; stir until dry ingredients are moistened and large lumps disappear. Heat nonstick griddle or large skillet to medium-high heat, 375°. For each pancake, pour scant 1/4 cup batter onto hot griddle, spreading batter to a 4-inch diameter. Cook 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 1/2 to 2 minutes or until golden brown.
Serving Size 4
Calories: 163
Fat: 2.1g
Cholesterol: 2mg
Carbohydrates: 32.9g
Protein 10.5 g
Sodium: 470mg
NOTE: Pancake Stir-Ins: It's easy to transform plain pancakes into better-tasting, better-for-you versions. For a recipe that yields 8 to 10 (4 inch) pancakes, stir any of these whole grain or fruit additions into packaged mix or your favorite basic recipe:
*1/3 cup wheat bran, 1/2 cup unsweetened applesauce and 2 tablespoons chopped walnuts.
*1/2 cup cooked brown rice, wild rice or barley and 1/4 teaspoon almond extract.
*1/2 cup chopped fresh fruit (pears, apples, peaches, bananas) and 1/8 teaspoon ginger or coconut extract.
*1/3 cup quick-cooking rolled oats, 1/2 teaspoon cinnamon and 2 tablespoons additional water.
*1/4 cup dried fruit (chopped apricots or dates, cranberries, raisins) and 1 grated lemon peel.
*1/2 cup blueberries (sprinkle 1 to 2 tablespoons on top of each pancake before turning.)
*1/2 cup low-fat granola cereal, 1/4 cup orange juice and 1 teaspoon grated orange peel.
*1/3 cup uncooked multi-grain oatmeal hot cereal.