Oatmeal Pancakes

My kids {especially my toddler} love pancakes! I love this recipe that has whole wheat flour, rolled oats, and flaxseed meal because I don’t mind letting them gobble down a whole stack!

 

These also freeze great and make for a super quick and easy weekday breakfast. I just make a double batch and then stack the leftovers in a ziplock freezer bag and throw them in the freezer. Just pull a few out in the morning and pop them in the toaster just like you would a piece of bread.

 

{makes 12 – 4 inch pancakes}

 

1 1/2 cups soy milk*

3/4 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoons baking soda

1/2 teaspoon kosher salt

1/4 cup ground flaxseed meal

3/4 cup uncooked rolled oats

 

*almond or skim milk would work fine too

 

Add the first six ingredients to you blender and mix on high for 20 seconds or until well blended (I use my Blendtec and just hit the “batter” setting). Add the oats and blend for 15 seconds. If using a regular blender, pause in the middle and scrape down the sides. Let the batter sit for 5-10 minutes before cooking.

 

{serving size = 1 pancake – recipe makes 12 servings}

65 calories, 1.6g fat, 10g carbs, 2g fiber, 3g proteinTo print this recipe click on the magic button.