Recipe by Deb's Recipes
These wholesomely delicious pancakes are my very favorite. I've been making them for years since finding this keeper recipe in The Low Cholesterol Olive Oil Cookbook (Schlesinger & Ernest) 1990.
Top Review by AnnieLynne
In an attempt to eat a little healthier, I insisted that we stray from our normal pancake recipe and try something new! Boy! Am I glad we did! These pancakes were very fluffy and we loved the addition of the cinnamon! I used a 1/2 cup Egg Beaters and substituted applesauce for the oil. (Thanks for the idea, Chef Schellies!) These pancakes were not quite sweet enough for our tastes. Next time I will take another reviewer's advice and add some Splenda. Thanks, Deb, for helping us to eat better and enjoy it! :)
- 1 1⁄2 cups skim milk
- 1⁄4 cup canola oil
- 1 egg
- 2 egg whites
- 3⁄4 cup white flour
- 3⁄4 cup whole wheat flour
- 1⁄2 cup oatmeal
- 1 tablespoon baking powder
- 1⁄2 teaspoon allspice or 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
Directions See How It's Made
- Lightly oil an electric frypan or pancake griddle with no-stick cooking spray and heat.
- Whisk (wet ingredients) milk, oil, and eggs together; combine remaining (dry) ingredients and add them to the wet ingredients; stir to combine all.
- Pour 1/4 cup of batter at a time onto hot griddle to form 5-6" pancakes; cook until surface of pancakes is bubbled; flip pancakes over and cook until both sides are light golden brown.
- NOTES: The ratio of white flour to whole wheat flour can easily be varied (example: 1 cup white with 1/2 cup wheat flour) to suit your family's preference. Also, you may opt to use two whole eggs instead of fussing with egg whites. And for this recipe, your choice of either quick-cooking or regular old-fashioned oatmeal will work just fine.