Prep 10 mins
Cook 5 mins
This recipe was adapted from a Wild Oats recipe. I substitute egg whites and non-fat vanilla soymilk for the eggs and buttermilk and agave nectar for honey. I also scaled the recipe down for 2 large hearty pancakes. These are thick and oatmealy but they remind me an oatmeal cookie.
- 2⁄3 cup rolled oats
- 1⁄8 cup whole wheat pastry flour (or all purpose flour)
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt (optional)
- 1⁄4 teaspoon pumpkin pie spice
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon vanilla extract
- 1⁄2 cup non-fat soymilk (I use vanilla)
- 1 tablespoon fresh lemon juice
- 1 tablespoon agave nectar (or honey)
- 2⁄3 cup pasteurized liquid egg-whites or 2⁄3 cup egg substitute
- nonstick cooking spray
- Mix oats, flour, baking soda, salt, cinnamon, lemon juice and buttermilk together.
- Mix in agave nectar, vanilla and eggs.
- Heat nonstick pan or griddle over medium heat, sprayed with nonstick spray. .
- Spoon batter onto skillet, making 4-inch diameter round pancakes.
- Cook until edges begin to brown, and bubbles appear in the middle of the pancake. Flip and cook for about one minute longer on the second side.
Not bad pancake, but way too eggy for my taste. Very very thick with nice spice. But I think I'd cut back on the egg whites. Thanks for a good healthy one to try!