Whole Wheat Oatmeal Pancakes With Sugar-Free Syrup

Whole Wheat Oatmeal Pancakes with Sugar-Free Syrup are a healthy twist on a breakfast classic. Made with a blend of whole wheat flour and oats, these pancakes are rich in fiber and nutrients, offering a hearty texture and satisfying flavor. Lightly sweetened and served with sugar-free syrup, they provide all the comfort of traditional pancakes without the extra sugar — perfect for a balanced, diabetes-friendly breakfast that keeps you full and energized.

Ingredients

• ½ C Whole‑Wheat Flour & Rolled Oat
• Cooking Spray/Oil For Pan
• ¼ Tsp Salt + ½ Tsp Cinnamon (Opt.)
• 1 C Low‑Fat Milk Or Almond Milk
• 1 Tbsp Olive Oil (Or Butter)
• 1 Large Egg + 1 Tsp Baking Powder

Directions

1. Prepare Batter:In Blender/processor, Pulse Rolled Oats Into Coarse Flour
2. (Optional, Smoother Pancakes); Whisk Flour, Oats, Baking Powder, Salt  & Cinnamon In One Bowl; Whisk Egg, Milk, Olive Oil & Vanilla In Another; Pour Wet Into Dry, Stir Gently (Lumps Ok), Rest Batter 5 Min To Thicken.
3. Cook Pancakes: Heat A Lightly Oiled Non‑stick Griddle On Medium. Ladle ¼‑cup Batter Per Pancake; Cook 2–3 Min Until Bubbles Form, Flip, Cook 1–2 Min To Golden. Repeat, Greasing As Needed—makes About 6 Small Pancakes.
4. Finish & Serve: Serve 2 Pancakes Per Plate; Drizzle With Sugar‑free Syrup And, If Desired, Add Fresh Berries Or A Sprinkle Of Cinnamon.