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Photo of Leftover oatmeal pancakes by WW

Leftover oatmeal pancakes

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
For a win-win breakfast, try adding leftover cooked oatmeal to your pancakes. It gives them an extra boost of whole-grain goodness while also using up those leftovers. The addition contributes a hearty, nutty flavor and gives the pancakes a creamy texture inside. If you don’t have white whole-wheat flour on hand, regular whole-wheat flour will work well, too. If you want to substitute whole-wheat pastry flour, you’ll likely need to add an extra couple tablespoons to ensure the batter isn’t too thin.

Ingredients

Cooking spray

4 spray(s)

White whole wheat flour

⅔ cup(s)

Baking powder

1 tsp

Sugar

1 tsp

Ground cinnamon

1 tsp

Table salt

¼ tsp

Cooked oatmeal

1 cup(s)

1% low fat milk

½ cup(s)

Egg

1 large egg(s), lightly beaten

Powdered sugar (confectioner's)

2 tsp

Raspberries

1 cup(s)

Strawberries

1 cup(s), sliced

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, granulated sugar, cinnamon, and salt. In another medium bowl, whisk together the oatmeal, milk, and egg. Add the oatmeal mixture to the flour mixture and stir until just combined.
  2. Coat a large nonstick griddle or nonstick skillet with cooking spray. Heat the griddle or pan over medium. Scoop ¼ cup batter per pancake onto the griddle or pan to yield 8 pancakes. Cook until the tops of the pancakes are covered with bubbles and the edges look cooked, 3 to 4 minutes. Carefully flip the pancakes over; cook until done, about 3 to 4 minutes. Sprinkle the pancakes with powdered sugar; top with the berries.
  3. Serving size: 2 pancakes and ½ cup berries

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