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Oat Pancakes

My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits. —Linda Hicks, Pinconning, Michigan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1-1/2 cups fat-free milk
  • 1/4 cup canola oil
  • 1 teaspoon lemon juice

Directions

  • In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened.
  • Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
Nutrition Facts
2 each: 241 calories, 12g fat (0 saturated fat), 71mg cholesterol, 581mg sodium, 25g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat, 1/2 fat-free milk.

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