Dr. Janet’s Oatmeal, Walnut and Flaxseed Pancakes
- Yield servings
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 cup 100% whole-wheat flour
- 1/2 cup old-fashioned oat flakes, ground
- 1/4 cup ground flaxseeds
- 1/4 cup finely chopped walnuts
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups light soy milk
- 1/4 cup pure maple syrup
- 1 large egg white
- Nonstick cooking spray
- Powdered sugar, optional
- Fat-free whipped topping
- Fresh berries
- In a medium bowl, combine the flour, oat flakes, flaxseeds, walnuts, baking powder, baking soda, and salt. In another medium bowl, combine the soy milk, syrup, and egg white. Add the soy milk mixture to the dry ingredients and whisk just until incorporated. Coat a large frying pan with nonstick cooking spray. Heat the pan over medium heat. Spoon in four circular pancakes, about 1/4 cup each. Cook until the batter bubbles, then flip with a spatula. Use more cooking spray when necessary. Remove from the pan when golden brown in color. Sprinkle lightly with powdered sugar, if using; add whipped topping to taste and garnish with fresh berries.
Reprinted from Prevent a Second Heart Attack by Janet Bond Brill, PH.D., R.D., LDN. Copyright © 2011 by Janet Bond Brill, PH.D., R.D., LDN. Published by Three Rivers Press, a division of Random House, Inc.