Oatmeal Pancakes

Holly Clegg
  • Yield: 16 servings


1cup old-fashioned oatmeal
2cups buttermilk
1tablespoon canola oil
1-- egg
2-- egg whites
3tablespoons light brown sugar
1teaspoon vanilla extract
1 1/2cups whole-wheat flour or all-purpose flour
1teaspoon ground cinnamon
1teaspoon baking powder
1teaspoon baking soda


  1. In large bowl, combine oatmeal and buttermilk; let stand 2 minutes. Beat in oil, egg, egg whites, sugar and vanilla. 
  2. In small bowl, combine flour, cinnamon, baking powder and baking soda. Add dry ingredients to oatmeal mixture, stirring just until combined. 
  3. Heat a nonstick skillet coated with nonstick cooking spray over medium heat. Using 1/4 cup batter per pancake, cook pancakes 1 to 2 minutes on each side or until lightly browned. 

Note: To freeze, let cool to room temperature and transfer to zip top freezer bags, label and freeze. Before serving, defrost and reheat in the microwave or in a skillet coated with nonstick cooking spray over low heat until thoroughly warmed.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).