Whole Wheat and Oatmeal Pancakes |
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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 6 |
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Ingredients:
1 teaspoon(s) baking powder |
2 eggs |
1.5 tablespoon(s) honey |
2.25 tablespoon(s) oil |
1.25 cup(s) organic nonfat milk |
1 cup(s) organic nonfat milk |
1 tablespoon(s) packed brown sugar |
1.25 cup(s) quick rolling oats |
1/2 teaspoon(s) salt |
1/2 cup(s) whole wheat flour |
Directions:
1. ONE In a large mixing bowl combine whole wheat flour, brown sugar, baking powder, and salt. In another mixing bowl combine rolled oats and 1 cups milk; let stand 10 minutes. Add the eggs, margarine, and honey to the oat mixture. Stir until well combined. Add the oat mixture to the flour mixture. Stir just until combined but still slightly lumpy. (If batter is too thick, thin by adding additional milk, 1 tablespoon at a time, until desired consistency is reached.)
2. TWO Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
3. THREE Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300F oven. Makes 6 (2 pancakes each) servings.
4. Nutrition Facts per serving: 221 cal., 9 g total fat (2 g sat. fat), 71 mg chol., 347 mg sodium, 29 g carbo., 3 g dietary fiber, 8 g protein.
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