A hearty pancake that provides over 6 grams of fiber per serving. I like to add blueberries to the batter. Very kid-friendly recipe!
Minutes to Prepare: 10
Minutes to Cook: 5
Number of Servings: 4
Ingredients
- 1 1/4 cup Old Fashioned Quaker Oats
- 1 1/4 cup skim milk (can use substitute buttermilk for half the milk)
- 1 large egg
- 1 Tbsp light olive oil
- 1 cup whole wheat flour
- 1 tsp baking powder
Directions
- In a medium bowl, mix oats with milk, let stand 5 minutes.
- Add egg and oil, then mix.
- Add dry ingredients and mix until just blended.
- Drop by 1/4 cup measure, flatten and shape a bit, and cook on hot, nonstick skillet until brown. Flip and cook on the other side until golden.
Top with topping of choice: maple syrup, preserves, yogurt, applesauce, etc (not included in nutrition count.)
Optional: For an antioxidant boost, add 1/2 cup blueberries to the batter before cooking (not included in nutrition count).