Oatmeal Pancakes

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Thursday, January 01, 2004

Categories:

Breakfast

Yield:

18 servings, 1 pancake each

Ingredients:

1 1/2 C. all-purpose flour
1/2 C. brown sugar
4 tsp. baking powder
1 1/4 C. quick-cooking oats, uncooked
2 C. skim milk
1/2 C. egg substitute
Vegetable oil cooking spray

Directions:

Combine first 4 ingredients in a medium mixing bowl. Add milk and egg substitute. Blend just until moistened (batter will appear thin). Let stand 5 minutes. Using a measuring cup, pour batter in ¼-cup portions onto a hot grilled sprayed with vegetable oil cooking spray. Turn pancakes when small bubbles form, and continue cooking until golden brown.

Nutrition Facts:

95 calories, 19g carbohydrate, 3g protein, 0.6g fat, 0.1g saturated fat, 0mg cholesterol, 0.8g dietary fiber, 117mg sodium

Source:

St. John Medical Center Food and Nutrition Services