Oat Pancakes

Breakfast

My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits.

Average Rating: 4.733333

TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 6 servings.

Ingredients

1 cup quick-cooking oats
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs, lightly beaten
1-1/2 cups fat-free milk
1/4 cup canola oil
1 teaspoon lemon juice

Instructions

1. In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened.
2. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Nutrition Facts

2 each: 241 calories, 12g fat (0 saturated fat), 71mg cholesterol, 581mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 8g protein.
Diabetic Exchanges:
1-1/2 starch, 1 fat, 1/2 fat-free milk.