Oaty Eggfree Pancakes

The original version of this recipe comes from Kelly Hanlon and was published in the Taste of Home Comfort Food Diet Cookbook. Ive modified it a bit to suit my taste even better. The recipe makes soft, oaty and very filling pancakes that you dont have to feel guilty about eating. Theyre great topped with jam and some cinnamon, but also hearty with cream cheese and cheese.

• Ready In: 21 mins
• Yields: 7 pancakes

Ingredients

• 1⁄2 cup whole wheat flour (I use whole spelt)
• 1⁄3 cup flour (I use spelt)
• 1⁄2 cup oats
• 4  tablespoons  wheat bran (I use spelt bran)
• 2  tablespoons ground flax seeds
• 4  teaspoons sugar (I use a substitute)
• 2 1⁄2 teaspoons baking powder
• 1⁄8 teaspoon salt
• 1 1⁄3 cups low-fat milk
• 1⁄2 cup low-fat plain yogurt (plain)
• 2  tablespoons unsweetened applesauce
• 1⁄2 teaspoon vanilla extract

Directions

1. In a big bowl combine flours, oats, bran, flax seeds, sugar, baking powder and salt.
2. In a second bowl combine milk, yogurt, applesauce and vanilla extract.
3. Using a wire whisk combine wet and dry ingredients. Give it a good mix and try to incorporate as much air into the batter as you can.
4. Allow dough to rest for 15 minutes.
5. Heat a non-stick frying pan or griddle and cook pancakes as you normally would. Turn when bubbles form on top of pancake. Each side should be golden brown.
6. Enjoy topped with your favourite toppings.