Brunch

Oatmeal and Wheat Chocolate Pancakes takes 10 minutes to prepare.

Oatmeal and Wheat Chocolate Pancakes takes 10 minutes to cook.

Oatmeal and Wheat Chocolate Pancakes makes 15 servings.

The ingredients for Oatmeal and Wheat Chocolate Pancakes are:

1 tbsp Cinnamon, ground
1 cup Whole Wheat Flour
3 tsp. baking powder
1 cup oatmeal
? cup Eggbeater (2 eggs)
1 cup skim milk*
1 tsp Vanilla Extract
6 oz Nonfat Yogurt Plain (*be creative)
** Water
Cooking spray

For a hint of chocolate - can omit if you choose
1/3 cup Splenda
2 tbsp unsweetened cocoa powder

Here is how you make Oatmeal and Wheat Chocolate Pancakes:

In large mixing bowl sift together cinnamon, flour and baking powder, and then add oatmeal and mix well. Add in egg beater, milk and vanilla stirring until well mixed. Next add in yogurt (I used Lemon Chiffon) mixing again. Lastly mix splenda and Cocoa together in a small bowl first, than add this to batter. Let batter rest a few moments or even overnight, then adjust thickness by adding **water. Bake on hot griddle, cooking one side until batter bubbles and browns then turning over and cook until done.I did use all the batter then placed pancakes in fridge for another day. You can re-heat pancakes by just popping them into a toaster, as a microwave will make them soggy. Pancakes can be refrigerated up to one week or you can freeze them for up to six months.Number of Servings: 15Recipe submitted by SparkPeople user TLB1630.

The nutritional information for Oatmeal and Wheat Chocolate Pancakes is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 65.0

• Total Fat: 0.6 g
• Cholesterol: 0.3 mg
• Sodium: 127.3 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 2.1 g
• Protein: 3.5 g