Oatmeal Pancakes or Waffles

Name: Oatmeal Pancakes or Waffles
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 20 pancakes, 5 serving(s)
Ingredients: 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)

(3)

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!

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READY IN: 10mins

SERVES: 5

YIELD: 20 pancakes

UNITS: US

INGREDIENTS

Nutrition

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

Pour boiling water over oats; stir to moisten.
Add oil, egg, and 1 cup skim milk.
Stir.
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.

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