Another recipe of mine that has gone through many revisions. This is one of the Toddler’s favorite breakfasts and I love the fact that I can make a simple whole grain batter for just about anything. I’ve added blueberries, I’ve thinned it with a bit of skim milk and made pancake rolls with fresh berries and even used it in a waffle iron!
I love making these and freezing the leftovers. Just let them cool to room temperature and pop them in the freezer (I just use a ziploc bag). Then during the week throw one in the microwave for about 20-25 seconds. It’s a great quick breakfast!
I’ve also been able to save the uncooked batter in the fridge for a few days. Just add a bit more milk as the oatmeal tends to thicken when it sits.
The toddler absolutely loves dipping his in applesauce. I prefer berries. ;~)
- ½ cup quick oats (40g)
- 1 cup skim milk (8oz)
- 2 tsp lemon juice
- ¾ whole wheat flour (90g)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ½ tsp baking powder
- 1 egg
- 1 tsp vanilla
- 1 tbsp unsweetened applesauce
- 1 tbsp honey
In a medium bowl, combine oatmeal, milk and lemon juice. Let the mixture sit while preparing the dry ingredients (at least 2 minutes).
In another bowl, combine all the dry ingredients, whole wheat flour, cinnamon, nutmeg, baking powder and baking soda. Set aside.
Beat or whisk the egg, vanilla, applesauce and honey into the milk/oatmeal mixture. It will be very liquidly.
Add the dry ingredients to the wet and mix with a spoon until just combined.
Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. I just peaked underneath for a light brown color, then flipped.
Try them with blueberries or in the waffle iron!
I make 10-12 cakes and will do nutritional information per cake.
|Servings||Amt per Serving|
|12 cakes||1 cake|
|60||1g||1g||old: 1||new: 2|
12/31/07 Update: As if they weren’t low fat enough, I wanted to see what would happen if you used 2 egg whites instead of the the who egg. Don’t bother, the pancakes don’t rise and have a hard time staying together. As soon as I added the yolk back in they were perfect! So perfect that the toddler ate 3 this morning!
4/29/08 Update: A few people have asked how I measure of the batter when cooking. Normally I do it by sight but this morning I used a measuring spoon. I made over 12 cakes using between 1/8-1/4 cup. I used a 1/4 cup measuring spoon and filled it a little over half way. Not very scientific I suppose. ;~P Hope that helps!
9/14/08 Update: I ran out of milk and made them with yogurt instead. The batter was thicker but just as good! Replace milk with 1/4 cup water and 1/4 cup non-fat yogurt.