Oat pancakes

Yield: 1 servings

Measure Ingredient
1 cup Quick-cooking -- oats
1 cup All-purpose flour
2 tablespoons Sugar
2 teaspoons Baking powder
1 teaspoon Salt
2 eaches Eggs -- lightly beaten
1½ cup Milk
¼ cup Vegetable oil
1 teaspoon Lemon juice

Combine oats, flour, sugar, baking powder and salt in a mixing bowl.

Make a well in the center. Combine egg, milk, oil and lemon juice; pour into well and stir just until moistened. Pour batter by l/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 6 servings. Diabetic Exchanges: One serving (2 pancakes, prepared with skim milk) eguals l-½ starch, ½ skim milk, 1 fat; also, 241 calories, 581 mg so dium, 71 mg choleslerol, 25 gm carbohydrate, 8 gm protein, 12 gm fat

Recipe By : Taste of Home

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