1-1/4 cups all-purpose flour
1/2 cup Quaker Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1-1/4 cups fat-free milk
1 large egg, lightly beaten
1 tablespoon vegetable oil
STIR-INS (optional)
1 cup fresh or frozen blueberries (do not thaw)
1 medium-size ripe banana, mashed
1/8 teaspoon ground nutmeg
3/4 cup finely chopped apple
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon
1/2 cup semisweet chocolate chips
In large bowl, combine flour, oats, baking powder and salt; mix well.
In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix)
Add one of the stir-in options, if desired; mix gently.
Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375F).
Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.
Makes about 12 (4-inch) pancakes.
Nutritional Analysis:
3 pancakes.
Calories 260, Calories From Fat 50, Total Fat 6g, Saturated Fat 1g, Cholesterol 55mg, Sodium 200mg, Total Carbohydrates 40g, Dietary Fiber 2g, Protein 10g.