Oatmeal Pancakes

Wednesday is Breakfast Dinner Night at our house. The kids like it and it makes planning easy. I made these pancakes last summer and they were a hit. I served them with hot blueberry sauce and a dollop of fat free, sugar free whipped cream. Sounds like I've just decided what to make for tonight's dinner.

Later, after putting this together, I've come back in and doubled the original recipe and made 1 modification using 1 cup plain yogurt instead of 2 cups of milk. The modified recipe is printed below.

Oatmeal Pancakes

1 1/2 cup quick cooking oats
1 1/2 cup whole wheat flour
4 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup plain yogurt
1 cup vanilla soy milk (you can use regular milk as well)
If using regular milk, add 1 tsp. vanilla to the pancakes.
2 Tbsp. canola or vegetable oil
1/2 cup fat free egg product or 2 eggs beaten.

In medium bowl, stir all ingredients . Use a wire whisk and blend well.

This will thicken if left sitting for long. You may need to add extra milk to get the right consistency.

Spray griddle or 10" skillet with cooking spray. . .(I prefer a little bit of vegetable oil and avoid the sticky mess.)

Heat griddle/skillet over medium heat until it's good and hot.

Pour about 1/4 cup batter onto hot griddle for each pancake.

Cook pancakes until puffed and dry around the edges.

Turn, cook other side until golden brown.

Serve with syrup or fruit.