Soymilk, oats and whole wheat flour add a new twist to hearty pancakes.
cup quick-cooking oats
cup Gold Medal™ whole wheat flour
cup vanilla soymilk
tablespoons canola or vegetable oil
teaspoons baking powder
cup fat-free egg product
Syrup or fresh fruit, if desired
In medium bowl, stir all ingredients except syrup or fruit, using wire whisk, until blended.
Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup or fruit.
Try vanilla-flavored soymilk as a substitute for water or dairy milk in your favorite pancake and waffle recipes.
How do you know the griddle or skillet is ready? Sprinkle a few droplets of water on it; if water bubbles scatter, the heat is just right.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.