OATMEAL PANCAKES 

These light and fluffy pancakes are perfect for carbo-loading the day before an event. As a gift, serve them for a surprise breakfast in bed or as the highlight of a special brunch.

1/2 cup uncooked oats, quick or old fashioned

1/2 cup plain yogurt or buttermilk (or milk mixed with 1/2 teaspoon of vinegar and left to stand for a few minutes)

1/2 to 3/4 cup milk                                    

1 egg or 2 egg whites, beaten

1 tablespoon canola oil                        

2 tablespoons packed brown sugar

1/2 teaspoon salt, as desired    

1 teaspoon baking powder

1 cup flour, preferably half whole wheat and half white

1. In a medium bowl, combine the oats, yogurt, and milk. Set aside for 15 to 20 minutes to let the oatmeal soften. 

2. When the oatmeal is through soaking, beat in the egg and oil; mix well. Add the sugar and salt, then the baking powder and flour. Stir until just moistened. For best results, let the batter stand for 5 minutes before cooking.

3. Heat a lightly oiled or nonstick griddle over medium-high heat (375° for electric frying pan). 

4. For each pancake, pour about 1/4 cup batter onto the griddle. Turn when the tops are covered with bubbles and the edges look dry.

5. Serve with syrup, honey, applesauce, or yogurt.

Yield: 6 6”-pancakes  Serving size: 2 pancakes

330 Calories 

84 grams Carbohydrate

13 grams Protein

8 grams Fat