Oatmeal Pancakes
3/4 cup quick-cooking oats 3/4 cup whole wheat flour 1 cup 8th Continent® vanilla soymilk 2 tablespoons canola or vegetable oil 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup fat-free egg product Syrup or fresh fruit, if desired
1. In medium bowl, stir all ingredients except syrup or fruit, using wire whisk, until blended. 2. Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. 3. Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup or fruit.
High Altitude (3500-6500 ft): Decrease baking powder to 1 1/2 teaspoons.
1 Serving: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1/2g Trans Fat 0g); Cholesterol 0mg; Sodium 310mg; Total Carbohydrate 20g; (Dietary Fiber 3g, Sugars 2g); Protein 6g Percent Daily Value*: Vitamin A 2% Vitamin C 0% Calcium 15% Iron 8% Exchanges: 1 1/2 Starch 1 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet.
- Login or register to post comments
- Printer-friendly version
- Send to friend
Comments
Filling!
You have to feel good about eating this homemade 'oatmeal bar'. I made them small so my kids could eat them on the go -- they were a hit! I think I'll make them next time with some cocoa powder or vanilla powder for a little extra flavor.
Delicious
They are delicious.