Prep 5 mins
Cook 10 mins
This is kind of like an individual oameal pancake that you bake or fry. It looks a bit like a wooly sweater when you bake it. Season it however you like (sweet or savory). I personally like it with garlic powder and oregano for dinner or cinnamon and sugar for breakfast. The water measurement is an estimate.
- 1⁄4 cup dry oatmeal
- 1 teaspoon flour
- 1⁄8 teaspoon baking soda
- 1 pinch salt
- 1 tablespoon plain nonfat yogurt
- 1 teaspoon water
- Preheat the oven to 400 if baking.
- Grease a baking sheet or a skillet.
- Mix the dry ingredients.
- Add the yogurt.
- Add enough water to make a batter.
- Pour onto the baking sheet and bake for 10 minutes.
- OR fry in the frying pan, turning once the first side is golden brown.
Really, really glad that I tried this out!! Probably want to double it for a meal, though, and here's what I did with this great recipe: Used a low carb vanilla yogurt, added cinnamon (no Splenda or sweetner since I used a flavored yogurt) & used about 4 1/2 tsp water. I also added 1 tbsp Eggbeaters because I really don't like a "watery" taste & a little egg adds a little fluffiness! Make sure this is cooked well before flipping (I did this on my stovetop & yes, the batter is thick!), and sugar free syup tastes GREAT with this. I am planning on topping with some natural peanut butter & sliced bananas. Thanks so much for sharing this; what a funky name, too!
WOW, a delicious oatmeal cookie pancake! I added some cinnamon and an extra Tbsp of water because I use old fashioned oats and it really sucks up the liquid. It made a thick batter that was still easy to spread with the back of the spoon. For the topping I used 3 Tbsp of no sugar added maple syrup. What a terrific Sunday brekkie :D. Made for PAC, Spring 09.