1 c. quick-cooking (not instant) rolled oats
2 ½ c. fat-free milk
½ c. whole
wheat flour
½ c. unbleached all-purpose flour
1 T. sugar
1 T.
baking powder
½ t.
cinnamon
¼ t.
nutmeg
¼ t.
cloves
3 egg
whites, lightly beaten
1 t.
vanilla or almond extract, as desired
Canola
cooking oil spray
In a
medium-sized bowl, blend together the oats and milk and let stand for 10
minutes. In a large bowl, combine
whole-wheat flour, unbleached flour, sugar, baking powder, and spice. Mix well. Add the egg whites and vanilla extract to the oat mixture
and stir.
Combine the two mixtures, stirring until moistened with small lumps remaining. Don’t overmix.
Preheat a
nonstick frying pan (or griddle) coated with cooking spray over medium heat. Working in batches, pour ¼ cup of the batter for each pancake onto the hot pan. Cook 3 to 4 minutes
or until the top starts to bubble and the bottom is browned. Flip the pancakes. Cook 1 to 2 minutes
longer or until both sides are golden brown.
Makes 9 servings of 2 pancakes each.
Nutrition Information: 120 calories; 1 g fat; 0 mg cholesterol; 240 mg sodium; 22 g carbohydrates; 2 g fiber; and 7 g protein.