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"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Orange Oatmeal Pancakes Recipe

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This recipe for Orange Oatmeal Pancakes, by , is from Young Women Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Eva Price


cup all-purpose flour
cup whole wheat flour
cup quick oats
1 Tablespoon baking powder
teaspoon salt
1 large egg
cup orange juice
cup nonfat milk
2 Tablespoons canola oil
Non-stick cooking spray

1. In a large bowl, combine flours, oats, baking powder, and salt. Mix well.
2. In another large bowl, crack egg. Beat lightly with a fork.
3. Add orange juice, milk, and canola oil to egg. Mix well.
4. Coat large skillet with non-stick cooking spray. Heat over medium-high heat.
5. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Do not overmix.
6. Pour cup batter into hot pan for each pancake. Adjust heat as needed to avoid burning.
7. Flip pancakes when bubbles appear on top of the batter and the edges are slightly browned, about 3-4 minutes. Cook until second side is slightly browned, about 2-3 minutes more.

Number Of Servings:
Number Of Servings:
Serves 6, 2 (4-inch) pancakes per serving
Personal Notes:
Personal Notes:
If using an electric griddle instead of a skillet, preheat to 375F before using.

Chop and add 3 Tablespoons of your favorite nuts if no one is allergic to them.

Make a double batch, cool, and then freeze the cooked leftovers. To prevent the pancakes from sticking together, layer waxed paper between each pancake. Place the stack in an airtight container or zip-top plastic bag. Freeze for no more than 6 weeks.

Warm pancakes in a microwave or toaster oven for a quick breakfast.




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