Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

These are really good for you with tons of fiber but, because of the calories, best saved for a late Sunday brunch.


Whole Grain Pancakes

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.

Whole Grain Pancakes recipe from Dr. Gourmet


  • 6 Tbsp whole wheat flour
  • 6 Tbsp all purpose white flour
  • 3 Tbsp medium grind yellow corn meal
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1 Tbsp Splenda or stevia
  • 6 Tbsp old fashioned oatmeal
  • 1 cup non-fat buttermilk
  • 1 large egg
  • 2 large egg whites
  • 2 tsp (per serving) unsalted butter
  • 1 Tbsp pure maple syrup (per serving)

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.

Nutrition Facts

Serving size: 2 pancakes (without fruit), 2 tsp. butter, 1 Tbsp. pure maple syrup

Servings: 2

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
Cholesterol 107mg 36%
Sodium 469mg 20%
Total Carbohydrates 76g 25%
    Dietary Fiber 6g 24%
    Sugars 19g
Protein 17g
Vitamin A 18% Vitamin C 2%
Calcium 34% Iron 20%
Vitamin K 4 mcg Potassium 482 mg
Magnesium 89 mg