Whole Grain Oatmeal Pancakes Recipe
Ingredients
| Skim milk | 1 3/4 Cup (16 tbs) | |
| Honey | 1 Tablespoon | |
| Instant oats | 1 1/2 Cup (16 tbs), rolled | |
| 1 cup whole-wheat flour | ||
| Baking powder | 2 Teaspoon | |
| Egg whites | 4 Large | |
| 1/4 cup acceptable vegetable oil | ||
Directions
In a small bowl, mix milk and honey until honey is dissolved.
Add oatmeal and stir to coat evenly; set aside.
In another bowl, stir together flour and baking powder.
Add oat mixture, egg whites and 3 tablespoons oil.
Stir just until mixed.
In a large, nonstick skillet, heat remaining tablespoon of oil over medium-high heat.
Pour batter, in 1/4-cup portions, into skillet.
When pancakes have a bubbly surface and have just begun to dry around the edges, turn to cook the other side.
Serve immediately.
Add oatmeal and stir to coat evenly; set aside.
In another bowl, stir together flour and baking powder.
Add oat mixture, egg whites and 3 tablespoons oil.
Stir just until mixed.
In a large, nonstick skillet, heat remaining tablespoon of oil over medium-high heat.
Pour batter, in 1/4-cup portions, into skillet.
When pancakes have a bubbly surface and have just begun to dry around the edges, turn to cook the other side.
Serve immediately.
Chef
