The perfect weekend pancake: moist, fluffy, flavourful. Whole-wheat never tasted so good.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Combine oats and water in a large, microwave safe bowl. Microwave on high for approximately 3 minutes, or until oats are creamy and tender. Stir in sugar and oil. Set aside to cool.
- In another large mixing bowl, whisk together flours, baking powder, baking soda, salt and cinnamon. Set aside.
- Add milk, yogurt, banana and egg to the cooled oat mixture and stir until blended.
- Add dry ingredients to wet ingredients. Mix with swift strokes using a wooden spoon until just combined. Batter will be slightly lumpy.
- Heat a frying pan over medium heat.
- When hot, pour 1⁄4 cup pancake batter (per pancake) into pan. Cook until pancakes are covered with bubbles and edges are slightly browned.
- Flip and cook other side until underside is golden brown. Repeat with remaining batter.
- Serve immediately, drizzled with maple syrup, if desired.
Per serving: Calories 220, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 34 g (Fibre 3 g, Sugars 8 g), Protein 7 g.
15 min
4 servings
$0.40/serving
15 min4 servings$0.40/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Combine oats and water in a large, microwave safe bowl. Microwave on high for approximately 3 minutes, or until oats are creamy and tender. Stir in sugar and oil. Set aside to cool.
- In another large mixing bowl, whisk together flours, baking powder, baking soda, salt and cinnamon. Set aside.
- Add milk, yogurt, banana and egg to the cooled oat mixture and stir until blended.
- Add dry ingredients to wet ingredients. Mix with swift strokes using a wooden spoon until just combined. Batter will be slightly lumpy.
- Heat a frying pan over medium heat.
- When hot, pour 1⁄4 cup pancake batter (per pancake) into pan. Cook until pancakes are covered with bubbles and edges are slightly browned.
- Flip and cook other side until underside is golden brown. Repeat with remaining batter.
- Serve immediately, drizzled with maple syrup, if desired.
Per serving: Calories 220, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 65 mg, Sodium 220 mg, Carbohydrate 34 g (Fibre 3 g, Sugars 8 g), Protein 7 g.
