Oatmeal Pancakes

We made these pancakes this morning and enjoyed them. (No picture coming! A pancake is a pancake! ;-)) I am excited about the added oatmeal; it is what drew me to the recipe. I have hopes that with the added grains and fiber that they will "stay with" the kids a little longer than regular pancakes. I got this recipe from eatbetteramerica.com. I didn't however have all the exact ingredients so you will find what I used in parenthesis. It only makes 6-8 pancakes with 1/4 cup scoop.

Oatmeal Pancakes

3/4 cup quick-cooking oats

(Regular Oats placed in a blender until it looked like quick-out texture)

3/4 cup Whole Wheat flour (all-purpose white)

1 cup fat-free milk (1%)

1 Tablespoon sugar

2 Tablespoons vegetable oil (I forgot to put this in! oops)

2 teaspoons baking powder

1/4 teaspoon salt

1 egg

In a medium bowl, beat pancake ingredients with wire whisk until blended.

Spray griddle or skillet with cooking spray. Heat griddle to 375 degrees or skillet over medium heat. Pour 1.4 cup batter onto griddle. Cook pancakes until puffed and dry around the edges. Turn; cook other side until golden brown. Serve with topping.

Serving size is 2 pancakes (310 calories, Fat 7 g--don't know what it is if you forget the oil?! ;-) I thought they were fine without it. I didn't realize I had missed it until I went to post it! They were a little on the dryer side, but if you are using a homemade syrup it will soak it up great.)

We just used maple syrup, but eatbetteramerica had a recipe for a topping that if I had the items on hand I may have tried.

Topping

1 bag (10 oz) Frozen mixed berries, thawed and drained

3/4 cup real maple syrup

In 2-quart saucepan, cook topping ingredients over medium-low heat, stirring occasionally, until mixture just begins to simmer. Remove from heat; set aside.