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
Recipe provided by Nancy Clarke