Oatmeal Pancake Recipe - Heart Healthy!  by Stella Juarez
Makes 10 oatmeal pancakes

Store bought pancake mixes use just enough whole wheat flour to take advantage of the unsuspecting consumer who doesn't notice that "white flour" is one of the main ingredients. White flour is devoid of nutrients and fiber and produces an insulin spike similar to one that occurs when pure table sugar is ingested.  Since excessive ingestion of nutrient-poor carbohydrates prompts fat storage, many who are trying to lose weight or physique athletes who like to stay lean completely eliminate white flour products from their diets. 

Does this mean you have to suffer through pancake cravings on Sunday morning?  Of course not!  This pancake recipe below is delicious and also completely devoid of white flour.  You’ll also find it is actually cheaper to make because it can be made from ingredients you've already got in your cupboards.  The oats in this recipe provide an extended source of energy and a special taste that comes only with the small effort of cooking from scratch.


1 cup fat free milk (or water)*
3/4 cup oatmeal (uncooked, quick or regular oats)
3/4 cup oatmeal flour (How to Make Oatmeal Flour)
1 tsp baking powder (optional)
1/4 tsp salt (optional)
4 large egg whites
1/2 tsp cinnamon, ground

Try these modifications:

Blueberry pancakes: Add ¼ c blueberries (fresh or thawed) to recipe and omit cinnamon
Oat-Nut pancakes: Add 1 ½ tbsp diced pecans, walnuts, or almonds to recipe.
Whole Grain pancakes: Replace quick oats with hot multigrain cereal.  Prepare as directed.
High protein pancakes:  Add 1-2 scoops vanilla protein to batter, increase water.

Heat milk (or water) until hot, stir in oats and set aside. Beat egg whites into a stiff foam with hand mixer or blender and reserve. Mix remaining dry ingredients together and stir in oatmeal/milk mixture. Fold in egg whites until mixture is well blended.  . Spray pan with nonstick spray and cook pancakes until browned on both sides. 

*Depending on how long you've let the oats sit, you may need to add a little extra water to the batter to thin it out.  It will still be thicker than regular pancake batter

Nutritional Information for 5 Pancakes:
Per Serving: Calories- 313 Carbs- 48.8g Protein- 19.5g Fat- 4.5g Fiber- 6.3g

Stella's Kitchen Tip: Double Do It! When preparing good food like these oatmeal pancakes from scratch, it's a smart idea to double the recipe and freeze the extra portions in individual portions. This saves money and time and also ensures you get optimum nutrition even when you're on the go.
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