Description
Forget your cinnamon roll and eat more fiber and healthy fats.
Ingredients
- FOR THE PANCAKES:
- ⅔ cups Rolled Oats
- 1 cup Vanilla Unsweetened Almond Milk
- ¼ cups All-purpose Flour
- ¼ cups Whole Wheat Flour
- ⅔ cups Wheat Bran
- 2 teaspoons Baking Powder
- 2 teaspoons Honey
- 1 whole Egg
- 1 whole Egg White
- ¼ teaspoons Ground Cinnamon
- 2 Tablespoons Chopped Walnuts
- 3 Tablespoons Raisins
- FOR THE DRIZZLE:
- ½ teaspoons Ground Cinnamon
- 1-½ Tablespoon Light Brown Sugar
- 2 teaspoons Olive Oil
- 1 Tablespoon All-purpose Flour
Preparation
Place oats into a medium bowl and pour in the almond milk. Whisk in flours, bran, baking powder, honey, egg and egg white. Fold in cinnamon, walnuts and raisins.
In a smaller bowl, whisk together drizzle ingredients.
Heat a nonstick skillet over medium high heat. Spoon roughly 3/4 cups of batter onto the hot skillet, fitting as many onto the skillet as you can. Use a spoon to drizzle some cinnamon mixture over the batter evenly (whatever design you like!), using roughly 1 tablespoon of the mixture per pancake. Cook until batter begins to bubble, then use a thin spatula to gently flip over the pancakes. Cook for roughly 3 minutes until cooked through. Remove the pancakes from the skillet and repeat with the remaining batter.
Serve immediately!
Makes roughly six 6″ pancakes.
Nutrition Info per 2 pancakes: 340 calories, 10 g fat (5 g monounsaturated, 4 g polyunsaturated), 14 g protein, 44 g carbohydrates, 7 g fiber
