Sunday, July 15, 2012

Oat Pancakes

Ingredients 3/4 cup white all-purpose flour
  3/4 cup whole wheat flour
  1/2 cup quick cooking rolled oats, do not use instant
1 Tbsp baking powder
1/2 tsp table salt
  1 heaping tsp ground cinnamon
  1/4 cup unpacked light brown sugar
  1/4 cup egg substitute
  2 large egg whites
  1/2 cup unsweetened applesauce
2 Tbsp unsalted butter, melted
  1  cup low-fat milk
  2 sprays cooking spray
  6 Tbsp maple syrup  or low fat vanilla yogurt or sugar free jam

In a large bowl, combine both flours. Add oats, baking powder, salt and cinnamon; stir well. Add sugar; stir again.

In a medium bowl, beat together egg, egg whites, applesauce and butter; stir in milk. Pour egg mixture into flour mixture; stir well but do not beat.

Coat a 12-inch nonstick skillet or griddle pan with cooking spray; set over medium heat. Measure out 1/4 cup of pancake batter and drop onto prepared skillet or pan. Repeat with remaining ingredients to make four pancakes at a time. Cook on first side until pancakes are golden on bottom, about 4 minutes. Flip over and cook on other side until golden on bottom, about 3 minutes.

Remove pancakes to a preheated oven to keep warm or put on a plate and cover to keep warm. Repeat with remaining ingredients to make 12 pancakes total.  Yields 2 pancakes and 1 tablespoon syrup per serving.

Nutritional info  without topping for 2 pancakes

Cal. 242, Fat 5.1 g, Sat Fat 2.6g,  Cholesterol  11 mg, Sodium 67mg , Carbs. 39.8 g, Fiber 3.4g, Sugars 13.1 g, Protein 8.4 g, Vitamin A 5%, Calcium 7%, Iron 11%

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