Total Time
15mins
Prep 10 mins
Cook 5 mins

This recipe makes a hearty filling pancake that is full of nutrition. You can used the flavored malt-o-meal instead but you may want to omit or cut back on the molasses and cinnamon. Optionally you can add fruit and or nuts to these.

Ingredients Nutrition

Directions

  1. Combine dry ingredients and liquid ingredients in separate bowls.
  2. Add liquid mixture to dry mixture, stirring until combined. Let set for 5 minutes.
  3. Pour 1/4 cup batter onto hot non-stick griddle. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned.

Reviews

(3)
Most Helpful

Great pancakes! Loved the flavor and texture the Malt-O-Meal gave (I used the regular flavor). I used half of the optional cinnamon and molasses amounts and loved the rich hearty flavor they gave. Really enjoyed these - thanks for sharing the recipe! Made for Spring PAC 2009

loof March 26, 2009

I haven't had pancakes in so long and am avoiding white flour so these were GREAT! Mine were fluffy and soft. I made a half recipe and used everything except the molasses. I also used some fresh squeezed OJ in place of some of the water. We enjoyed this with butter, homemade Splenda maple syrup and a fresh fruit compote. YUM! Made for Holiday tag.

Engrossed September 27, 2007

These were flatter pancakes, and took a little longer than usual to cook up, but they were good, as all my kids ate them. I used some regular and some maple MOM, so I reduced the cinnamon to 1/2 and left out molasses (personal pref.) I was glad it took powdered milk and water, as I was out of milk! I also added some flax and oat bran and next time will add 2 T protein powder. Might add a couple T of oil too.

WI Cheesehead August 06, 2007

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