Whole Grain Oatmeal Pancakes
|Skim milk||1 3⁄4 Cup (28 tbs)|
|Rolled oats||1 1⁄2 Cup (24 tbs) (not instant oatmeal)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Egg whites||4 Large|
|Vegetable oil||1⁄4 Cup (4 tbs) (acceptable)|
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.