Perfect Health Pancakes (7 Points Per Serving on Weight Watchers
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 177.44 ml oats (old fashioned or quick oats will work. I use old fashioned though)
- 177.44 ml wheat flour
- 14.79 ml vital wheat gluten
- 59.14 ml winter squash (Pureed. Can be found in the freezer aisle next to the frozen spinach)
- 29.58 ml sugar (or honey)
- 9.85 ml baking powder
- 2.46 ml salt
- 2 large eggs
- 354.88 ml skim milk (any milk should be fine though)
- 44.37 ml vegetable oil (or some other fat such as melted butter)
- 1.23 ml cinnamon
directions
- Measure and combine dry ingredients into one bowl. Mix to combine ingredients well.
- Measure and combine wet ingredients in another bowl. Use a whisk to combine thoroughly.
- Pour the wet ingredients into the dry ingredients and mix gently. You want to combine all ingredients well without over mixing. Overmixing will make a tough pancake.
- Set bowl aside for at least 10 minutes. The oats need some time to get soft and incorporate well into the batter.
- In the meantime, turn on a griddle to 325 degrees or a large skillet to about medium heat.
- Apply a thin layer of oil to the griddle or skillet. (I pour a blob of oil on there and then wipe gelty with a paper towel so there is just a thin film left).
- Stir the batter gently a couple of times to redistribute the oats in the batter and pour pancake batter onto preheated griddle with a scant 1/4 cup measure.
- When small bubbles appear on the surface of the pancake, it's time to flip (about 2 or 3 minutes per side).
- Serve with maple syrup or any other yummy pancake topping. To avoid sugar, try peanut butter or cream cheese. My 20 month old son likes his this way.
- *This recipe is very versatile. Add fruit, flax seeds, chocolate chips, or whatever to the batter before cooking for a little change.
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