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Prep 20min
Total20min
Servings6
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Ingredients
3/4
cup quick-cooking oats
3/4
cup Gold Medal™ whole wheat flour
1
cup vanilla soymilk
2
tablespoons canola or vegetable oil
2
teaspoons baking powder
1/4
teaspoon salt
1/4
cup fat-free egg product
Syrup or fresh fruit, if desired
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Steps
1
In medium bowl, stir all ingredients except syrup or fruit, using wire whisk, until blended.
2
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.
3
Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup or fruit.
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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.
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