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.
- 236.59 ml skim milk
- 354.88 ml boiling water
- 354.88 ml oatmeal or 354.88 ml rolled oats
- 29.58 ml Splenda granular or 29.58 ml sugar
- 0 canola oil
- 2 whole eggs or 118.29 ml egg substitute
- 236.59 ml whole wheat flour (preferably stone ground) or 236.59 ml unbleached flour
- 2.46 ml sea salt or 2.46 ml salt
- 14.79 ml baking powder
- 177.44-295.73 ml 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.