Recipe: Oatmeal Pancakes (low fat)

Oatmeal Pancakes

1 cup quick-cooking (not instant) rolled oats
2 1/2 cups fat-free milk
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/4 cup toasted wheat germ
1 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon, nutmeg or cloves, as desired
3 egg whites, lightly beaten
1 tsp. vanilla or almond extract, as desired
cooking 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, wheat germ, sugar, baking powder, salt and spice. Mix well.

Add egg white and extract to oat mixture and stir together. Add to the flour mixture and stir until moistened but with small lumps remaining. Don't overmix. Let stand in the refrigerator for 30 minutes.

Preheat a nonstick frying pan or griddle coated with cooking spray over medium heat.

Working in batches, pour 1/4 cup batter for each pancake onto hot pan. Cook 3 to 4 minutes or until top starts to bubble and bottom is browned. Turn and cook 1 to 2 minutes longer, or until golden brown.

Makes 18 pancakes

Per pancake: 65 calories, less than 1 g. total fat (less than 1 g. saturated fat), 11 g. carbohydrate, 4 g. protein, 1 g. dietary fiber, 174 mg. sodium.

Source: the American Institute for Cancer Research