Apple Oatmeal Pancake
|Vegetable oil spray||1|
|Uncooked quick cooking oatmeal||1⁄3 Cup (5.33 tbs)|
|Whole wheat flour||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Firmly packed brown sugar||1 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Brown sugar||2 Tablespoon|
|Red delicious apples||1 3⁄4 Pound|
|Lemon juice||1 Tablespoon|
Lightly spray a 9 x 13 inch pan with vegetable oil.
Preheat oven to 425° F.
Place 1 tablespoon margarine in prepared pan.
Place in oven to melt margarine.
In a blender or the work bowl of a food processor fitted with a metal blade, combine oatmeal, flours and 1 tablespoon brown sugar.
Process until smooth.
Add eggs, egg substitute, salt, milk, vanilla and 1 teaspoon cinnamon.
Process again until smooth.
Pour mixture into hot pan.
Return to oven and bake 25 minutes.
In a small bowl, combine 2 tablespoons brown sugar and 1/2 tea spoon cinnamon.
Meanwhile, peel and core apples.
Slice into 1/2-inch-thick pieces.
Melt 1 tablespoon margarine in nonstick skillet over medium heat.
Add apples, stirring with rubber spatula to prevent breakage.
Sprinkle brown sugar-cinnamon mixture over apples.
Cover and cook over medium heat 7 to 8 minutes.
Add lemon juice just before serving.
Cut pancake into six equal portions and place on individual plates.
Place one-sixth of apple mixture on top of each portion.