Prep 6 mins
Cook 9 mins
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.
- 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.
Delicious! I substituted canola oil for coconut oil, I hope that's still good for you! :)
Great recipe! I made as directed, and even my husband loved them! They are not sweet at all, but pancake syrup is sooo sweet that we didn't mind this. I can't say they are as fluffy as normal pancakes- just a little bit heavier. But not bad, and I wouldn't even say they taste "healthy". Probably because they are not low-fat...
I used 1/2 egg substitute, half olive oil and half applesauce, and added one tsp splenda. I enjoyed the apple cinnamon flavor. This made 9 medium large pancakes for us. Thanks!