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Skinny Whole Wheat Pancakes Print


Did you know it was National Pancake Day? Don't go running to celebrate at IHOP just yet. We've got a tasty Skinny Stack of oatmeal, whole wheat pancakes for you to try. We were even able to fool the picky kids and husbands with this one.

Here's what you'll need:

1/2 cup whole wheat flour
1/4 cup self rising white flour
2 Tbs Wheat Germ
2 Tbs Toasted Dry Rolled Oats (to put IN batter) 
2 Tbs Toasted Dry Rolled Oats (to put on top of the pancakes as they are cooking)
1 Tbs Baking powder
1/4 t salt
2 t pumpkin pie spice (or cinnamon)

1/4 cup Unsweetened Applesauce
2 Tbs Unsweetened Applesauce
1 cup fat free milk
2 t vanilla

Preheat griddle or pan.

Spread oatmeal evenly on a baking sheet. Bake under the broiler for just a couple of minutes. Keep an eye on it because they will burn FAST (learned that the hard way). Remove from oven and set aside.

In a large bowl, mix dry ingredients. In a smaller bowl, mix all of the wet ingredients.  Make a well in the center of the dry flour mixture and pour in the milk mixture into it all at once. Using a wire whisk, mix just until combined... should be still a bit lumpy. Do not overmix or the pancakes will be flat and tough.

Spray cooking surface with fat free cooking spray. Using 1/4 cup measurement, drop pancakes on surface. Sprinkle  with remaining 2 TB of oatmeal. Pancakes are ready to flip when the bubbles stop appearing and edges are golden brown (about 2 min). Flip pancake and cook for another 2 minutes. We ate these with some fresh fruit. You can add a small amount of sugar-free syrup if you just can't bear to eat 'em without. This recipe makes 8-10 pancakes. Each serving is two good sized cakes and 121 calories, less than 1 gram fat, 23.7 grams carbohydrate, 1.5 grams fiber and 4.8 grams protein. Our calculator calls it 2.5 POINTS. ENJOY!

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avatar Julie H.
Perfect for those of us who love pancakes and also our waistlines! Thanks!
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