Recipe by anele
This is for pancake lovers who worry about their waists. Very low-calorie and packed with goodness. Must be enjoyed hot.
Top Review by bricookie55
Sorry, but for some reason these did not work out very well for me. They were cooked until nice and brown on the outside, but when you cut into one, you got the raw-ish consistency of oatmeal in the centers. My son thought they were absolutely disgusting. I liked the flavor itself, and thought this was a great basic idea for pancakes. However, they could benefit greatly from some tinkering. Sorry about that.
- 1 egg
- 1 teaspoon olive oil
- 1 1⁄2 teaspoons flax seeds
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup skim milk
- 1⁄2 cup plain yogurt
- 1⁄3 cup water
- 1 teaspoon vanilla extract
- 1⁄2 cup quick oatmeal
- 1⁄2 cup whole wheat flour
- 1⁄4 teaspoon olive oil, for greasing
Directions See How It's Made
- Beat the egg with milk, sugar, youghurt, olive oil and water.
- Combine all dry ingredients (flour, oatmeal, baking powder, baking soda, flax seed, salt) in a bowl. Mix well.
- Add the dry mixture into the liquid and beat until smooth. Let stand for about 15 minute The batter must have a consistency of thin porridge. Add a table spoon of water if too thick.
- Brush a small non-stick pan with the greasing oil or spray with cooking spray. Spoon pancakes with a small ladle and cook on medium-high. Turn over when surface gets bubbly. No need to respray if your pan is truly non-stick.
- This makes 6 pancakes that are fluffy, tender and yummy. 117 cal/pancake. Serve with fruits, low-cal youghurt or eggs. I love dipping them into a soft-boiled egg.
- Optional: if you intend to serve them with fruits like apples or bananas, add a pinch of cinnamon and nutmeg into the batter. The heat will enhance the spices.