Oatmeal Pancakes Lois Modesitt
12 (4-INCH) PANCAKES
1-1/4 cups all-purpose flour
1/2 cup QuakerŽ Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1-1/4 cups fat-free milk
1 egg, lightly beaten
1 tablespoon vegetable oil
STIR-INS (optional)
1 cup fresh or frozen blueberries (do not thaw)
1 medium-size ripe banana, mashed & 1/8 t ground nutmeg
3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips
In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients
all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if desired; mix gently.
Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease skillet. For each pancake, pour 1/4 cup batter
into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.
NUTRITION INFORMATION: 3 pancakes
Calories 260, Calories From Fat 50, Total Fat 6g, Saturated Fat 1g, Cholesterol 55mg, Sodium 200mg, Total
Carbohydrates 40g, Dietary Fiber 2g, Protein 10g.
