Flaxseed Oatmeal Pancakes

Name: Flaxseed Oatmeal Pancakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 pancakes
Ingredients: 1/3 cup whole wheat flour; 3 tablespoons quick-cooking oats; 1 tablespoon flaxseed; 1/2 teaspoon baking powder; 1/4 teaspoon ground cinnamon; 1/8 teaspoon baking soda; Dash salt; 1 large egg, separated, room temperature; 1/2 cup buttermilk; 1 tablespoon brown sugar; 1 tablespoon canola oil; 1/2 teaspoon vanilla extract

TEST KITCHEN APPROVED

15 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Sharon Hansen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 25, 2023

I came up with this healthy and really tasty recipe because my husband loves pancakes. They have a great texture and cinnamon taste. —Sharon Hansen, Pontiac, Illinois

Homemade buttermilk

For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

TEST KITCHEN APPROVED

Flaxseed Oatmeal Pancakes

15 Reviews Add your review

Yield:4 pancakes

Prep:15 min

Cook:5 min

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Ingredients

1/3 cup whole wheat flour
3 tablespoons quick-cooking oats
1 tablespoon flaxseed
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
Dash salt
1 large egg, separated, room temperature
1/2 cup buttermilk
1 tablespoon brown sugar
1 tablespoon canola oil
1/2 teaspoon vanilla extract

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Directions

1
In a large bowl, combine the first 7 ingredients. In a small bowl, whisk egg yolk, buttermilk, brown sugar, oil and vanilla; stir into dry ingredients just until moistened.

2
In a small bowl, beat egg white on medium speed until stiff peaks form. Fold into batter.
3
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.

Nutrition Facts

2 pancakes: 273 calories, 13g fat (2g saturated fat), 108mg cholesterol, 357mg sodium, 31g carbohydrate (10g sugars, 5g fiber), 10g protein. Diabetic Exchanges: 2 starch, 2 fat.