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Nutrition Facts

Serving Size 1 (239g)

Recipe makes 4 servings

Calories 513
Calories from Fat 212 (41%)
Amount Per Serving %DV
Total Fat 23.6g 36%
Saturated Fat 5.8g 29%
Monounsaturated Fat 6.8g
Polyunsaturated Fat 9.3g
Trans Fat 0.0g
Cholesterol 122mg 40%
Sodium 663mg 27%
Potassium 489mg 13%
Total Carbohydrate 60.3g 20%
Dietary Fiber 6.2g 24%
Sugars 7.4g
Protein 17.3g 34%

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Colorado 2007

Haversac

Oatmeal Pancakes

Recipe #13372 | 30 min | 10 min prep | add private note
Lennie

By: Lennie
Oct 28, 2001

These are different and, in my opinion, delicious. Not a favourite with the men in my house (sigh) so I don't get to make them too often. ("Ew, wheat germ.") Hope your family likes them!

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    In bowl, pour milk over rolled oats; let stand for 5 minutes.
  2. 2
    In another bowl, stir together flours, wheat germ, sugar, baking powder and salt.
  3. 3
    Beat eggs and oil together; add to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk).
  4. 4
    Heat a large greased skillet over medium to med-high heat.
  5. 5
    Pour in about 1/4 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
  6. 6
    Turn over and cook for about 30-60 seconds longer, or until set.
  7. 7
    Best served with peeled apple slices that you've previously sauteed in butter and brown sugar and kept warm; or with pure maple syrup.

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Featured Reviews for This Recipe

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From: Annacia

On Dec 20, 2009

Marvelous pancakes. I just started soaking the oatmeal first and by the time I got everything else together the 5 mins were up. I did need to add another 2 tablespoons of flour to get the right consistency. I made a single serving and got 3 large pancakes. Had I used the 1/4 cup as ask I would likely had 8, LOL. Outstanding with Vanilla Butter for Pancakes (Diabetic). :D

0 people found this review helpful

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    From: Meredith K.

    On Oct 17, 2009

    These are very good, tasty and filling. I made these for my son and his friend after a sleepover, and I knew I wouldn't have a lot of time to get everything together. So I mixed the batter the night before, and stored it in the fridge, covered. That long rest period made it impossible to recognize oats in there, which is a good thing for my guys! I used a 1/4 cup measure to scoop, and got 16 4"-5" pancakes. Thanks, Lennie, for sharing a great healthy pancake recipe!

    0 people found this review helpful

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    From: Roosie

    On Sep 17, 2004

    Mmmm! Those are some good oatmeal pancakes! I served these for breakfast this morning with some real maple syrup. A very nice hearty breakfast. these guys are filling!! BF ate 3 1/2 and I ate about 2 1/2 and we were STUFFED. I followed the recipe exactly, except I substitued whole wheat pastry flour for the white called for and Sucanat rather than brown sugar (it's really not very different). These have a terrific oaty flavor and chewy texture. I would say that you have to be sure you soak your oats long enough to get these to cook properly- I was rushing and my first couple were a little messy. I did find that in general, these do have to cook longer than other pancakes to ensure they cook though. I think the flavors of the whole wheat flour and wheat germ compliment the oats really well. I love the texture of these- they're chewy and soft at the same time. Tastes like you're eating a lovely bowl of oatmeal... except with less of a porridge texture (you know, since they are pancakes and all). Great recipe, would definitely make again.

    8 people found this review helpful

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  • From: JJudith

    On Mar 22, 2003

    These pancakes were simply delicious and filling, and healthy to boot. I just didn't tell my "men" what was in the pancakes and they both loved them. Will definately make again.

    4 people found this review helpful

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  • Read all 24 reviews

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