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Whole-grain
oatmeal pancakes
13/4 cups skim milk
1 tablespoon honey
1 1/2 cups rolled oats (not instant oatmeal)
1 cup whole-wheat flour
2 teaspoons baking powder
4 large egg whites
1/4 cup vegetable oil
In a small bowl, mix milk and honey until honey is dissolved. Add oatmeal and stir to coat evenly; set aside. In another bowl, stir together flour and baking powder. Add oat mixture, egg whites and 3 tablespoons oil. Stir just until mixed.
In a large, nonstick skillet, heat remaining tablespoon of oil over medium-high heat. Pour batter, in 1/4 cup portions, into skillet. When pancakes have a bubbly surface and have just begun to dry around the edges turn to cook the other side. Serve immediately.
Serves 4. 3, 4-inch pancakes per serving. Short stack or tall — these hearty pancakes are sure to please. The high-fiber goodness of whole grains and oatmeal is a great way to start the day. Serve them with Apple-Raisin Sauce or Blueberry Sauce.
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