Oat Pancakes Recipe

- PREP : 15 min
- COOK : 10 min

Doughy and delicious! Spread nut butter and sliced fruit on top for a change from regular bread.
Janna Boloten, RD, Dietitian at Abbott Nutrition

Janna Boloten, RD, Dietitian at Abbott Nutrition

INGREDIENTS

1 bottle (237 mL) Vanilla Glucerna^®
125 mL (½ cup) quick oats
250 mL (1 cup) all-purpose flour
1 egg
2.5 mL (½ tsp) baking powder
15 mL (1 tbsp) non-hydrogenated margarine

DIRECTIONS

In a large bowl, mix the Glucerna^®, oats, flour, egg, and baking powder until a batter forms.
In a large frying pan, melt the margarine over medium heat.
Pour 60 mL (¼ cup) of the batter into the pan.
Cook until the pancake is dry around the edges, flip, and cook until the pancake is golden brown on both sides.
Repeat steps 2 to 4 as required.
Top the pancakes with pieces of fresh fruit and yogurt.

NUTRITION FACTS

Per serving

Energy	286 Cal
Protein	11 g

TOTAL CARBOHYDRATE	41 g
Total fibre	3.4 g
Available net carbohydrate	37.6 g

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