By Dr. Janet Brill
Why not make them from scratch with this super-easy, super-healthy recipe?
Yield: 6 servings (serving size: 1/6th of recipe, 152 grams of pancake batter)
In a food processor, process oats into a fine flour-like consistency. In a large bowl, combine oat flour, flour, flaxseed, sugar, baking powder, salt, cinnamon and nutmeg. In a separate bowl, whisk egg whites until foamy and set aside.
In a small bowl, mix together soy milk and oil and add to flour mixture. In the food processor, chop the apple into small pieces and add to flour mixture. Fold in egg mixture and stir all ingredients until just combined.
In a hot griddle coated with canola oil, pour in ~ 1/3 cup of batter for each pancake and cook until bubbles appear. Flip pancake and cook until just brown. Serve warm and garnish with Take Control margarine, pure maple syrup and chopped almonds if desired.
Nutritional Information per Serving (152 grams pancake batter or ~ 2/3 cup—2 pancakes):
Fat: 10 g
Cholesterol: 0 mg
Sodium: 667 mg,
Carbohydrate: 51 g
Dietary Fiber: 6 g
Sugars: 17 g
Protein: 10 g
Recipe from Cholesterol Down.