My all-time favorite pancake recipe is here, but this is my go-to pancake recipe when I am trying to lose weight. It’s a recipe I ripped out of a magazine several years ago – can’t remember which one but I think it may have been Clean Eating.
These pancakes are a little different from traditional pancakes, but I must say I really enjoy them. There’s nothing light and fluffy about them. Due to the oats they are dense and hearty.
When cooking them, don’t wait for the bubbles to rise to the surface like you usually do- it won’t happen. Instead peak at the bottom and flip when the bottoms are lightly browned.
Because these are thick pancakes it can be a little tricky getting the center cooked. You may want to cook over heat that is a touch lower than you would normally use so the outsides don’t burn before the insides cook.
Eat a few of these for breakfast and your hunger pangs will be kept at bay until lunch.
Whole Wheat Pancakes
- 1 1/4 Old Fashioned Oats
- 1 1/4 cups skim milk
- 1 large egg
- 1 tablespoon canola oil
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- cooking spray
- sugar-free syrup
- Mix oats and milk in a medium bowl and let stand 5 minutes.
- Add remaining ingredients and stir just well enough to combine.
- Heat griddle over medium heat. Spray with cooking spray.
- Drop about 1/4 cup batter on griddle for each pancake. Cook until lightly browned.
- Flip over and continue to cook until lightly browned and cooked through.
- Serve with sugar-free syrup and blueberries.