By Mayo Clinic Staff

Dietitian's tip:

For a nuttier flavor, replace 1/4 cup whole-wheat flour with ground flaxseeds or ground pumpkin seeds.

Number of servings

Serves 4
  1. Low Fat
  2. Healthy carb


  1. 1/2 cup old-fashioned rolled oats
  2. 1 cup hot water or boiling water
  3. 2 tablespoons canola oil
  4. 2 tablespoons brown sugar
  5. 1/2 cup whole-wheat flour
  6. 1/2 cup all-purpose flour
  7. 1 1/2 teaspoons baking powder
  8. 1/4 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1/4 teaspoon ground cinnamon
  11. 1/2 cup skim milk
  12. 1/4 cup fat-free plain yogurt
  13. 1 mashed banana
  14. 1 egg


In a large bowl, combine the oats and hot water. Let sit for 1 to 2 minutes until the oats are creamy and tender. Stir in oil and sugar; set aside to cool slightly.

In a medium bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon; whisk to blend.

Add the milk, yogurt and banana to the oats and stir until well-blended. Beat in the egg. Add the flour mixture to the oat mixture and stir until just moistened. Place a nonstick frying pan or griddle over medium heat. Once hot, spoon 1/4 cup pancake batter into the pan. Cook for about 2 minutes, until the top surface of the pancake is covered with bubbles and the edges are lightly browned. Flip the pancake and cook for another 2 to 3 minutes. Repeat with remaining pancake batter.

Nutritional analysis per serving

Serving size: 3 pancakes

  • Calories 288
  • Total fat 9 g
  • Saturated fat 0 g
  • Trans fat 0 g
  • Monounsaturated fat 6 g
  • Cholesterol 48 mg
  • Sodium 453 mg
  • Total carbohydrate 45 g
  • Dietary fiber 3 g
  • Total sugars 12 g
  • Protein 9 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

April 29, 2016