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Nutrition Facts
Serving Size 1 pancakes 62g Recipe makes 12 pancakes) The following items or measurements are not included below: 2 teaspoons Splenda sugar substitute
Calories 85
Calories from Fat 18		(22%)
Amount Per Serving		%DV
	Total Fat 2.1g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 215mg		8%
Potassium 144mg		4%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 1.8g	7%
	Sugars 2.3g
Protein 4.5g		9%
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South Beach Diet Oatmeal Pancakes

Recipe #109387 | 45 min | 30 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: papergoddess
Jan 24, 2005

From the South Beach Diet cookbook. This is a phase II recipe.

12 pancakes (change servings and units)

Ingredients

1 1/4 cups rolled oats
2 cups nonfat milk
1 egg or 1/4 cup Egg Beaters egg substitute
1/2 cup whole wheat flour
1/4 cup toasted wheat germ
1 tablespoon baking powder
2 teaspoons Splenda sugar substitute
2 teaspoons canola oil
1/2 teaspoon salt

Directions

1
In a medium bowl, combine oats and milk and allow to stand for 10 minutes.
2
(You can also process this in a blender for a smoother consistency).
3
Stir in egg, flour, wheat germ, baking powder, sugar substitute, oil, and salt.
4
Whisk until smooth.
5
Let batter stand for 30 minutes in the refrigerator.
6
Heat a large non-stick skillet or griddle; spray with cooking spray.
7
Pour batter by 1/4 cupfuls onto skillet or griddle; cook until the top starts to bubble and the bottom is browned.
8
Turn and cook another 1-2 minutes.

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Featured Reviews for This Recipe

From: swissms

On May 31, 2009

A healthy way to start the day. I added 1/2 t. cinnamon and 1 t. vanilla. Would be delicious topped with spiced sliced peaches or apples. Thank you for the recipe.

0 people found this review helpful

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From: Chef #1249650

On May 3, 2009

The first time I made these, my 7yr old son ate 10 pancakes! So I guess they are a hit. I added a little cinnamon, but otherwise stuck to the recipe. Will keep in my South Beach favorites recipe book. Thanks!

1 person found this review helpful

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From: DogAndCatDoc

On Feb 28, 2005

Wonderful recipe! Very light delicate texture. I did make a few substitutions. I used lowfat buttermilk instead of milk, raw wheat germ instead of toasted, flax oil instead of canola oil, and becuase I was out of regular Quaker Oats, I used the new low sugar Maple and Brown Sugar instant oatmeal packets (3 of them) and it turned out wonderfully. This will not only be in my make again list, but in my make often list!! Thanks!

5 people found this review helpful

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From: Sir Archer

On Mar 30, 2007

I've been making these pancakes for a while, and really like them. I usually put cook them with raisins which makes them way better. I also put cinnimon in the mix sometimes which also works well. These pancakes refrigerate really well, and can be warmed up in the microwave or a toaster oven for a quick weekday breakfast.

4 people found this review helpful

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