Recipe by BeachGirl
Want a delicious breakfast, yet desire the healthy benefits of fiber and whole grains? These healthy pancakes or waffles are the perfect answer. Even though I wouldn't choose to eat a bowl of hot oatmeal, I can't get enough of these pancakes. Kids love them, too!
Top Review by Chef Talock
This recipe didn't work for me at all. As br2brown, I added some extra flour for the waffle maker, but it really stuck up good. Fortunately there was some batter left to make into pancakes, which I would rate only as fair.
- 1 cup skim milk
- 1 1⁄2 cups boiling water
- 1 1⁄2 cups oatmeal or 1 1⁄2 cups rolled oats
- 2 tablespoons Splenda granular or 2 tablespoons sugar
- 1⁄3 canola oil
- 2 whole eggs or 1⁄2 cup egg substitute
- 1 cup whole wheat flour (preferably stone ground) or 1 cup unbleached flour
- 1⁄2 teaspoon sea salt or 1⁄2 teaspoon salt
- 1 tablespoon baking powder
- 3⁄4-1 1⁄4 cup skim milk (to thin batter as needed)
Directions See How It's Made
- Pour boiling water over oats; stir to moisten.
- Add oil, egg, and 1 cup skim milk.
- Mix together salt, flour, Splenda (or sugar) and baking powder.
- Add to oatmeal mixture and stir.
- Add enough remaining skim milk (3/4 to 1-1/4 cups) to make a medium thick batter (for waffles) or a thinner batter (for pancakes).
- Make 4-5 inch pancakes on hot griddle, letting them brown a little (about 2-4 minutes) or waffles in waffle iron according to manufacturer's instructions.
- NOTE: Batter is best if covered, refrigerated and left to sit overnight, but can be used immediately with very good results.