A hearty pancake that provides over 6 grams of fiber per serving. I like to add blueberries to the batter. Very kid-friendly recipe!
15 Minutes to Prepare and Cook
1 1/4 cup Old Fashioned Quaker Oats
1 1/4 cup skim milk (can use substitute buttermilk for half the milk)
1 large egg
1 Tbsp light olive oil
1 cup whole wheat flour
1 tsp baking powder
In a medium bowl, mix oats with milk, let stand 5 minutes. Add egg and oil, then mix. Add dry ingredients and mix until just blended. Drop by 1/4 cup measure, flatten and shape a bit, and cook on hot, nonstick skillet until brown. Flip and cook on the other side until golden.
Optional: For an antioxidant boost, add 1/2 cup blueberries to the batter before cooking (not included in nutrition count).
Top with topping of choice: maple syrup, preserves, yogurt, applesauce, etc (not included in nutrition count.)
Number of Servings: 4