Thursday, January 5, 2012


oatmeal pancakes

Since I started eating low-carb meals, pancakes went out the window along with a host of other favorite comfort foods.  Being pre-diabetic, I need a breakfast with enough protein and fiber to keep my blood sugar stable for a few hours.  And that’s just what these delightfully light and substantially filling pancakes do.  

The recipe originated on  It was a good starting point, and I changed it up a bit to suit my needs, adding more fiber and nutrition in the form of soy milk, coconut oil, coconut flour, wheat germ, flax seed and walnuts.  Instead of sugary syrup for the topping, I made my own sugar-free fruit sauce.  The above picture shows peaches that I sauteed in apple juice concentrate for about 15 minutes.  Below is a simple blueberry sauce done the same way.

oatmeal pancakes

The batter for these pancakes mixes up quickly in a blender, and it’ll make enough for two people.  You can change up the ingredients to your liking.  For instance, you can use all buttermilk or all yogurt; you can use butter or oil in place of coconut oil;  whole wheat flour instead of coconut flour; your favorite nut in place of the walnuts.  You’re going to love these, I promise.

Blender Oatmeal Pancakes
Inspired by Chickens in the Road blog
Rating:  10 out of 10

1/3 cut low-fat buttermilk (or low-fat yogurt thinned with some water or milk)
1/3 cup low-fat plain soy milk
1 large egg
2 tsp. extra-virgin unrefined coconut oil
1/2 tsp. vanilla
1 tsp. cinnamon
1/3 cup old-fashioned (5-minute) oats
2 Tbsp. coconut flour (Bob’s Red Mill organic)
1 tsp. wheat germ (I used raw wheat germ)
1 tsp.  flaxseed meal (I used Bob’s Red Mill organic golden flaxseed meal)
1/8 tsp. fine sea salt
2 Tbsp. chopped toasted walnuts
1/4 tsp. baking soda
scant 3/4 tsp. baking powder

Combine all ingredients except baking soda and powder in a blender container and blend at high speed for 2 minutes.  (Set your timer and blend for the full 2 minutes; this is an important step.)  Add baking soda and powder and blend thoroughly for another 30 seconds to 1 minute.  Bake on moderately hot, greased griddle or cast iron skillet, turning each pancake after many bubbles appear on the surface. 

oatmeal pancakes (2)

After turning, cook another minute or so, or till pancakes are completely done in centers.  Stack pancakes and top with Smart Balance Lite buttery spread, or butter or margarine, and a homemade fruit sauce, or pure maple syrup.  Yield:  2 servings

oatmeal pancakes (2)


MegSmith @ Cooking.In.College said...

Yummy! What a fantastic recipe. I think I am going to make these for lunch :-)

Barbara F. said...

I had gotten a recipe using oatmeal as flour for pancakes from a nutritionist a while back but misplaced it. I am going to give this one a try. Thanks for stopping by. I will be visiting again. xo

Denise said...

These sound fabulous!! I'd love to send you the recipe I concocted and see what the pro could do with it =) I never thought of adding ground walnuts, but it sounds great!

Rita said...

I have beeb thinking of making oatmeal pancakes and here is the recipe; looks so good, thank you.

Food, Fun and Life in the Charente said...

Wow but those sound so good. It is amazing what delightful dishes can be produced when on special diets. Diane

Barbara Bakes said...

How great to have a pancake recipe that is healthy too!