Combine oats and milk and allow to stand for 10 minutes.
Stir in egg, flour, wheat germ, baking powder, sugar substitute, oil, and salt, mixing until evenly blended and only small lumps remain. Let the batter stand for 30 minutes in the refrigerator.
Heat a large non-stick skillet coated with cooking spray over medium heat. Pour batter by 1/4 cup into the pan and cook for 3-4 minutes, or until top starts to bubble and bottom is browned.
Turn and cook for 1 to 2 minutes longer, or until golden brown. Remove to a plate and keep warm. Repeat to make a total of 12 pancakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (248g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 70 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 51.2mg||16 %|
|Sodium 142.2mg||5 %|
|Potassium 588.9mg||15 %|
|Total Carbohydrate 49.2g||14 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 42.5g|
|Protein 16.6g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 325
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