Breakfast

Wheat and oat pancakes is for Breakfast.

Wheat and oat pancakes takes 5 minutes to prepare.

Wheat and oat pancakes takes 5 minutes to cook.

Wheat and oat pancakes makes 6 servings.

The ingredients for Wheat and oat pancakes are:

* *Whole Wheat Flour, 0.5 cup
* Oats, .25 cup
* Egg, fresh, 2 large
* Baking Powder, 1 tsp
* Breyer's Light Nonfat Strawberry Yogurt (with artificial sweeteners), .75 container (8 oz)
* *Sucralose (like Splenda), 2 tsp

Here is how you make Wheat and oat pancakes:

Whirl the rolled oats in a food processor or blender til flour-like. Combine the wheat flour and oats in a bowl. Stir in baking powder and Splenda.In a separate bowl, mix together eggs and yogurt til well combined and eggs are thoroughly broken together. Stir into flour mixture and drop by spoonfuls onto a medium hot no stick frypan. Watch for doneness on underside as these do not bubble like regular flour pancakes. For 6 servings, the pancakes are about 5 inches diameter and three-fourths inch thick.Note: I actually used 1 6 ounce container of Publix nopfat light yogurt in strawberry banana flavor, but the listing for it would not come up in ingredient search.Serve with sugar free syrup.Number of Servings: 6Recipe submitted by SparkPeople user CHRISTINECAN.

The nutritional information for Wheat and oat pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 85.7

• Total Fat: 2.1 g
• Cholesterol: 63.1 mg
• Sodium: 117.5 mg
• Total Carbs: 14.8 g
• Dietary Fiber: 1.9 g
• Protein: 4.8 g

The dietary needs meet for Wheat and oat pancakes is Vegetarian