Oatmeal and Flaxseed Pancakes

I was laying in bed this morning thinking that I really wanted breakfast food like pancakes or waffles, but being on the kick I've been on I wanted (and NEEDED) to make it healthy.  I found this recipe on Taste of Home while Googling a recipe.  I hopped up out of bed and told Brent, "You can stay in bed! I'm gonna make you breffiss!!"

It was super easy and the best part is it only makes four pancakes, which is absolutely perfect.

Here's what you'll need:

1/3 cup whole wheat flour
3 tablespoons quick cook rolled oats
1 tablespoon ground flaxseed
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
dash of salt
1 egg, separated
1/2 cup buttermilk
1 tablespoon packed brown sugar
1 tablespoon canola or vegetable oil
1/2 teaspoon vanilla extract

In a large bowl, combine first seven ingredients.  In a small bowl, combine the egg yolk, buttermilk, brown sugar, oil and vanilla extract.  Stir into the dry ingredients until just moistened.

In a separate bowl, beat the egg white on medium until stiff peaks form; fold white into batter.

Pour batter by quarter-cup fulls onto hot griddle sprayed lightly with cooking spray; turn when bubbles form on top and cook until second side is golden brown.

Yield:  4 Pancakes

I didn't have buttermilk as I usually don't keep it on hand, so in that case I always use this method.  It's easy, fast, and Brent always has cow's milk on hand as I drink soy milk.

I served it with some egg whites and it.was.awesome.  The texture is nice, the cinnamon is perfect (I actually added a slightly rounded 1/4 teaspoon).  Brent said he'd eat them again, even.  Impressive because the man is serious about his pannercakes.



Nutritional Facts:

Serving:  2 pancakes
Calories:  273
Fat:  13 g
Saturated Fat:  2 g
Cholesterol:  108 mg
Sodium:  357 mg
Carbohydrates:  31 g
Fiber:  5 g
Protein:  10g