Oatmeal Pancakes for WW
  • GlitterQueen GlitterQueen
    Posts: 2,491Member
    I am on weight watchers and miss pancakes. I was trying to find a healthy recipe that wasn't high on points. I found one, made some changes and found its worth 4pts for one. They keep me full. So I wanted to share.

    Oatmeal Pancakes



    Makes about 11


    3/4 cup oat flour (you can make this by pulsing rolled oats into a
    food processor or spice grinder until finely ground; 1 cup of oats
    yielded 3/4 cup oat flour for me)

    1 cup whole wheat flour

    2 tablespoons sugar

    2 teaspoon baking powder

    3/4 teaspoon Kosher or coarse salt

    3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)

    1 1/4 cups skim milk

    1 cup cooked oatmeal*

    1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey

    2 large eggs


    Whisk the dry ingredients (oat flour, flour, sugar, baking powder and
    salt) together in a large bowl. In a smaller bowl, whisk the butter,
    milk, cooked oatmeal, honey and eggs together until thoroughly combined.
    Gently fold the wet ingredients into the dry ingredients. Using a light
    hand is important for tender pancakes; the batter should be slightly
    thick with a holey surface.


    Heat a 10-inch cast-iron pan or griddle over medium heat until water
    sizzles when splashed onto the pan. Lower to medium-low. (This is my
    tip; I find pancakes impossible to cook well over higher heats. I’ve got
    more pancake tips over here.)
    Rub the pan generously with butter; Boyce says this is the key to
    crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter
    onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the
    top side of the pancake, flip the pancake and cook until the bottom is
    dark golden-brown, about 5 minutes total. Wipe the pan with a cloth
    before griddling the next pancake. Continue with the rest of the batter.


    Serve the pancakes hot, straight from the skillet or keep them warm
    in a low oven. We also found these to reheat surprisingly well the next
    morning, again in a low oven.


    Do ahead: Although the batter is best if using immediately, it
    can sit for up to 1 hour on the counter or overnight in the
    refrigerator. When you return to the batter, it will be very thick and
    should be thinned, one tablespoon at a time, with milk. Take care not to
    overmix.


    * Make oatmeal, if you don’t have any leftover: Bring 2 cups of
    water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on
    low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you
    can eat while you’re cooking.


    I used a 1/3 cup for each pancake


  • farmmommyfarmmommy
    Posts: 1,030Member
    That sounds yummy!