Low Fat Spiced Oatmeal Pancakes for Two

This recipe was adapted from a Wild Oats recipe. I substitute egg whites and non-fat vanilla soymilk for the eggs and buttermilk and agave nectar for honey. I also scaled the recipe down for 2 large hearty pancakes. These are thick and oatmealy but they remind me an oatmeal cookie.

• Ready In: 15 mins
• Serves: 2
• Yields: 4 pancakes

Ingredients

• 2⁄3 cup rolled oats
• 1⁄8 cup whole wheat pastry flour (or all purpose flour)
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt (optional)
• 1⁄4 teaspoon pumpkin pie spice
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon vanilla extract
• 1⁄2 cup non-fat soymilk (I use vanilla)
• 1  tablespoon fresh lemon juice
• 1  tablespoon  agave nectar (or honey)
• 2⁄3 cup  pasteurized liquid egg-whites or 2⁄3 cup egg substitute
•  nonstick cooking spray

Directions

1. Mix oats, flour, baking soda, salt, cinnamon, lemon juice and buttermilk together.
2. Mix in agave nectar, vanilla and eggs.
3. Heat nonstick pan or griddle over medium heat, sprayed with nonstick spray. .
4. Spoon batter onto skillet, making 4-inch diameter round pancakes.
5. Cook until edges begin to brown, and bubbles appear in the middle of the pancake. Flip and cook for about one minute longer on the second side.