Nutritional Information
Sodium Per Recipe: 278.7 mg
Sodium Per Pancake: 19.9 mg
Per Serving:
Calories: 72.3
Protein: 3.438 g
Carbohydrate: 12.7 g
Dietary Fiber: 2.073 g
Total Sugars: 4.223 g
Total Fat: 2.279 g
Saturated Fat: .486 g
Monounsaturated Fat: 1.167 g
Polyunsaturated Fat: .424 g
Cholesterol: 30.7 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .025 g
Total Omega-6 FA: 0 g
Potassium: 192.4 mg
Sodium: 19.9 mg
Vitamin K: 1.281 mcg
Folic Acid: 0 mcg
Ingredients1
1 1/4 cups nonfat milk* (128.6 mg)
1 cup rolled oats or Quick Quaker Oats* (3.76 mg)
2 large eggs, beaten (126 mg)
1/2 cup white whole wheat or whole wheat pastry flour (3mg)
Best when made with low-sodium buttermilk and whole wheat pastry flour.
Stir together milk or buttermilk with rolled or Quick Quaker Oats in a bowl and let stand for 5 minutes. Add oil
and beaten eggs and mix well. Stir in the flour, sugar, orange zest, cinnamon, and Ener-baking soda and Featherweight baking powder. Stir together with a wooden spoon.
Bake on hot greased griddle using 1/4 cup batter for each pancake. Pancakes will not bubble like regular pancakes. One or two maybe. Then flip to cook on other side.
* Low sodium buttermilk is available from the following:
Knudsen (130 mg)
A & P (125 mg)
Borden (130 mg)
Borden Skim-Line (150 mg)
Crowley (130 mg)
Darigold Trim (130 mg)
Weight Watchers (140 mg)
¹ For wheatless pancakes pour 2 cups of oats into your blender (Cuisinart™,
Osterizer™ or other). Use this instead of the combined recipe of whole
wheat pastry flour and rolled or Quick Quaker oats. Blending should produce 1 3/4 cups.
Spread
homemade applesauce on top of cooked cakes. Quick Quaker Oats have exactly the same nutrient values as rolled oats. Also tastes great with natural maple syrup.