Cinnamon Whole Grain Pancakes

Cinnamon Whole Grain Pancakes

Health Rating
Prep Cook Ready in Servings
5 min 15 min 20 min 12


1/2 tsp Baking soda
1/2 tsp Cinnamon
1 cup Cottage cheese (1% M.F.)
2 medium egg Egg white
2 medium egg Egg
1/2 cup Partly skimmed milk, 2% M.F.
1/2 cup Rolled oats, dry
1/4 tsp Vanilla extract, pure
1/2 cup Wheat flour, whole wheat


Place all ingredients in a blender and blend for 30 seconds until the batter is mostly smooth. Preheat a griddle to medium high heat.

Pour about ┬╝ cup pancake batter onto the hot griddle and cook for about three minutes or until bubbles form on top. Flip to the other side and cook for another 1-2 minutes. Transfer to a plate and serve topped with fruit, chia seeds, and maple syrup.

Store the extra pancakes in the fridge or freezer, or store the batter in the fridge for 1-2 days to make it last for several breakfasts.

Nutrition Facts

Per Portion

Calories 67
Calories from fat 14.5
Calories from saturated fat 4.6
Total Fat 1.6 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.5 g
Cholesterol 29.9 mg
Sodium 158 mg
Potassium 77 mg
Total Carbohydrate 7.5 g
Dietary Fiber 0.9 g
Sugars 1.3 g
Protein 5.5 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.2

Energy sources

Recipe from:
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