Oat Cinnamon Pancakes



Whole wheat flour and rolled oats make these pancakes an excellent source of fiber.



Be sure to cook all the batter. Batter refrigerated for a day or two will yield thin, tough pancakes. Instead, freeze leftover cooked pancakes.

The pancake mix recipe can be doubled or tripled and stored for additional batches.

Makes 5 servings
Cooking time: 5 minutes per pancake


  • 1½ cups low-fat milk  375 mL
  • 1  egg
  • 2 tbsp canola oil  25 mL
  • 1 tsp  vanilla extract  5 mL
  • 2 ½ cups Oat Cinnamon Pancake Mix  625 mL

Oat Cinnamon Pancake Mix:

  • 2 2/3 cups whole wheat flour  650 mL
  • 1½ cups large-flake rolled oats  375 mL
  • ¼ cup  brown sugar  50 mL
  • ¼ cup  granular low-calorie sweetener with sucralose 50 mL
  • 2 tbsp  baking powder  25 mL
  • 2 tsp  cinnamon  10 mL
  • ½ tsp  salt  2 mL


  1. To make pancakes: In glass measure, whisk together milk, egg, oil and vanilla. Place pancake mix in bowl; pour egg mixture into dry mixture and stir just until dry ingredients are moistened (don’t worry about lumps).
  2. Heat large non-stick skillet over medium heat until hot (a drop of water will sizzle). Spray with non-stick cooking spray. Drop batter by ¼ cup (50 mL) measure onto pan. Cook pancakes for 3 minutes or until bubbles break on top and underside is golden brown; turn and cook other side until golden.

Oat Cinnamon Pancake Mix:

  1. In bowl, combine flour, oats, sugar, sweetener, baking powder, cinnamon and salt. Store in tightly sealed container for up to 1 month. Yields 4 servings, 5 cups (1.25 L).


Reference : Canadian Diabetes Association