Oatmeal Cookie Pancakes

I spent a lot of time in the hospital this week with family. I’ve read a total of 45 magazines (mostly quality ones like US Weekly or People) and watched more hours than I can count of “Who Wants to Be a Millionaire?”. I finally got hold of the clicker and turned to it Food Network. Rachael Ray of 30 Minute Meals was on making Brinner: breakfast for dinner. Most of what she made I tried to tune out due to the ratio of butter, sugar and cream. She did however make the above Oatmeal Cookie Pancakes which were just too good to pass up.

When we got home I found the recipe on the Food Network website and I tweaked it a little to make it Weight Watchers friendly. You can make one HUGE pancake for 7 points (6 if you don’t add Flax).

Click “read more” for the recipe and more pictures!

Oatmeal Cookie Pancakes
Adapted from Rachael Ray

INGREDIENTS:

¼ cup Old fashioned oats
¼ cup Fiber 1 cereal, finely ground in a Food processor
¼ cup Heart Smart Bisquick
2 tsp Brown Sugar
½ tsp ground cinnamon
¼ cup Non-fat vanilla yogurt
¼ cup Skim milk
¼ cup Egg beaters
¼ teaspoon Vanilla extract
½ small really ripe banana, mashed up
20g Raisins
1 tsp Flax seeds, ground
Sugar free Syrup

DIRECTIONS:
Mix together ingredients to combine. Do not over mix. Spray non-stick pan with cooking spray and heat over medium-low heat. Makes one 9″ pancake.

Servings: 1
WWP: 7 (6 without Flax seeds)

Click here for a printable version of Oatmeal Cookie Pancakes!

I’ve been all over God’s creation today. Early this morning, coffee in hand, I went to Sam’s Club, Hannaford and the Christmas Tree shop picking up items for tomorrow’s Good Friday covered dish dinner at church. Part of my job is organizing events. Have I mentioned that I work for a church? Well, now I did. Check it out here.

After I gathered my supplies for work I went and did my own grocery shopping. DH’s family is arriving Saturday for the night and will be staying through Easter dinner (leaving before dishes have been washed, I suspect). We are having pot roast. This is a major compromise on my part. But, that’s what you have to do when your married, compromise. The good news is the cupboards are stocked again!

Beans, soups, peanut butter, stock, corn meal, etc…

Cereal cabinet, spices, Kashi cookies, etc…

Grocery shopping has been a challenge as of late. It’s hard to buy healthy food and stay on budget. Has anyone else noticed how much groceries have gone up in the last month? Oye! My favorite purchase of today, hands down, is this:

Individual flavored splenda packs. I can’t wait for coffee tomorrow morning!

Diet Food? Um, Sorta.

It was a looooooong day at work today so I planned to come home and make some cookies for dessert.   I was craving chocolate and Andy has been begging me to make something that didn’t have flax seed or spinach in it.  So I purposely saved enough points throughout the day to indulge just a little while still staying on track.  My plans were deterred however when a friend called who was having a really, really bad day.  We ended up taking her and her daughter to dinner and accompanied them to worship night at church.  We didn’t get home until after 8pm.  Usually the time I turn into a pumpkin (these early morning workouts are killing me).

I succumbed to my husbands desperate stares and ended up making them tonight.  And I’m glad I did!  They are the most delicious 2pt cookie I’ve had!  Small.  Tiny even, but delicious! 

Oatmeal, Chocolate Chip, and Pecan Cookies

INGREDIENTS:

• 1 1/4c.  all purpose flour
• 1c. regular oats
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 3/4 granulated sugar
• 1/2c. brown sugar, packed
• 1/3c. butter, softened
• 1 1/2 tsp vanilla
• 1 large egg
• 1 egg white
• 1/4c. chopped pecans
• 1/4 c. mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350
2. Mix together first 4 ingredients in seperate bowl.
3. Add remaining ingredients (minus the pecans and chocolate chips) in another bowl and mix until smooth.
4. Slowly add dry ingredients.  Mix until well incorporated.

Add in 1/4c. chocolate chips (I didn’t have any mini)

Chop nuts and add to mixture.

I remember one time when I watching Rachel Ray she said ” Now remember GUYS, keep your NUTS in the freezer when your done with them’.  Ha ha.  Crass, yes!  But so funny!

It should look like this.  Resist the temptation to eat the raw dough!

In order to ensure correct points value per cookie.  I measure the dough and then divide it into three equal balls.

Because the recipe makes 36 cookies, I roll the three equal balls into logs and cut them into 12 equal portion cookies.

12 equal portions

Place on greased cookie sheets and bake for 10 minutes.

Now go buy a lock for the cookie jar. 

Recipe yields 36 cookies.  Each cookie is 81 Calories, 3gm of Fat, .5gm Fiber, 2 points each.