Nutritional Info

Nutrition Facts

Serving Size 1 (99g)

Calories 215
Calories from Fat 47 (22%)
Amount Per Serving %DIV
Total Fat 5.3g 8%
Saturated Fat 0.6g 3%
Monounsaturated Fat 3.1g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 4.2mg 1%
Sodium 426.8mg 19%
Potassium 166.9mg 4%
Total Carbohydrate 32.7g 11%
Dietary Fiber 1.8g 7%
Sugars 4.5g
Protein 8.9g 18%

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Recipe Description
Plan ahead for convenience by doubling this recipe. Make enough for your family, enjoy breakfast, then make the rest of the pancakes. Let cool, wrap in stacks of three in heavy duty plastic wrap, and freeze for up to a month. When you want a quick breakfast, put each bundle in the microwave on medium high for 45 to 90 seconds, or until hot.
Prep time
30 min
Cook time
20 min
Ready In
50 min


Serves Tool

Serves To:USMetric
1 Cup(c)  regular rolled oats, uncooked
1/2 Cup(c)  whole wheat flour
1/2 Cup(c)  all purpose flour
1/2 Cup(c)  cornmeal
1 Tablespoon(T)  baking powder
1/4 Teaspoon(t)  salt
3   egg whites, lightly beaten
2 1/4 Cup(c)  non fat buttermilk
1 Tablespoon(T)  honey
2 Tablespoon(T)  canola oil
1 Teaspoon(t)  vanilla extract


Combine oats, whole wheat flour, all purpose flour, cornmeal, baking powder and salt in a large bowl. Mix well and set aside. Combine egg whites, buttermilk, honey, oil and vanilla extract. Blend well. Make a well in the center of the dry ingredients. Gradually pour buttermilk mixture into center, stirring just until dry ingredients are moistened. Cover and let stand at room temperature at least 15 minutes. Coat a griddle or non stick skillet with cooking spray. Heat over medium heat. Cook pancakes in batches, pouring about 2 tablespoons batter for each pancake onto hot griddle. Turn pancakes when top is covered with bubbles and edges look cooked.

Additional notes

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