Dr. Janet’s Oatmeal, Walnut and Flaxseed Pancakes

Oatmeal raisin cupcakes

Dr. Janet’s Oatmeal, Walnut and Flaxseed Pancakes

Serve warm, sprinkled with fresh berries, a touch of powdered sugar and fat-free whipped topping for a real Sunday morning treat (for you and your arteries!).

  1. 1 cup 100% whole wheat flour
  2. ½ cup old-fashioned oat flakes, ground
  3. ¼ cup ground flaxseeds
  4. ¼ cup finely chopped walnuts
  5. 1 ½ teaspoons baking powder
  6. ½ teaspoon baking soda
  7. ½ teaspoon kosher salt
  8. 1 ¼ cups light soy milk
  9. ¼ cup pure maple syrup
  10. 1 large egg white
  11. Powdered sugar, optional
  12. Pancake syrup, optional

Combine dry ingredients in a medium bowl to blend. Separately combine soy milk maple syrup, and egg white in another medium bowl. Add soymilk mixture to dry ingredients and whisk just until incorporated. Coat a large fry pan with non-stick cooking spray. Heat pan over medium heat. Spoon in four circular pancakes about ¼ cup each. Cook until batter bubbles then flip with a spatula. Use more cooking spray when necessary. Remove from pan when golden brown in color. Sprinkle lightly with powdered sugar; add whipped topping to taste, garnish with fresh berries.

Serves 6


Per serving (2 pancakes):
  1. Calories: 234
  2. Fat: 16 g (0 g EPA, 0 g DHA, 1 g ALA)
  3. Saturated Fat: 0 g
  4. Cholesterol: 0 mg
  5. Sodium: 440 mg
  6. Carbohydrate: 35 g
  7. Dietary Fiber: 7 g
  8. Sugars: 11 g
  9. Protein: 9 g