You are here: Home » Recipes » Dr. Janet’s Oatmeal, Walnut and Flaxseed Pancakes Dr. Janet’s Oatmeal, Walnut and Flaxseed Pancakes Recipe by Our Cookbook Collection Yield servings PrintEmail 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!). Ingredients 1 cup 100% whole-wheat flour1/2 cup old-fashioned oat flakes, ground1/4 cup ground flaxseeds1/4 cup finely chopped walnuts1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon kosher salt1 1/4 cups light soy milk1/4 cup pure maple syrup1 large egg white Nonstick cooking spray Powdered sugar, optional Fat-free whipped topping Fresh berries Instructions 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.