Perfect Health Pancakes (7 Points Per Serving on Weight Watchers

READY IN: 30mins


  • 34
    cup oats (old fashioned or quick oats will work. I use old fashioned though)
  • 34
  • 1
    tablespoon vital wheat gluten
  • 14
    cup winter squash (Pureed. Can be found in the freezer aisle next to the frozen spinach)
  • 2
    tablespoons sugar (or honey)
  • 2
    teaspoons baking powder
  • 12
    teaspoon salt
  • 2
    large eggs
  • 1 12
    cups skim milk (any milk should be fine though)
  • 3
    tablespoons vegetable oil (or some other fat such as melted butter)
  • 14
    teaspoon cinnamon


  • 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.