This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"You have to eat oatmeal or you'll dry up. Anybody knows that." -Eloise, Star of Kay Thompson's "Eloise" books
These are really good for you with tons of fiber but, because of the calories, best saved for a late Sunday brunch.
Servings: 2 | Serving size: 2 pancakes
Cooking Time: 30 Minutes
This recipe can easily be multipled or halved. Leftover pancakes aren't very good. The batter will keep overnight but the pancakes will not be as good.
Sift the whole wheat flour, all purpose flour, corn meal, salt, baking powder, and sweetener into a large mixing bowl.
Fold in the oatmeal.
Add the buttermilk, egg, and egg whites and blend well until mixture is smooth.
Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.
Cook until small bubbles on the surface of the pancake form and then burst. Turn and cook for about 1/2 the time that the pancakes cooked on the first side.
Remove and top with one teaspoon of butter on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.
Serving size: 2 pancakes (without fruit), 2 tsp. butter, 1 Tbsp. pure maple syrup
Amount Per Serving
|Calories 437||Calories from Fat 70|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 76g||25%|
|Dietary Fiber 6g||24%|
|Vitamin A 18%||Vitamin C 2%|
|Calcium 34%||Iron 20%|
|Vitamin K 4 mcg||Potassium 482 mg|
|Magnesium 89 mg|