Oatmeal Pancakes

Combine in a large bowl:
2 cups whole wheat flour
1/2 cup brown sugar
4 teaspoons baking powder
1/2 teaspoon salt

Set aside.

In another bowl, beat together:
4 egg whites
1 cup leftover cooked oatmeal
2 cups skim milk
1/4 cup canola or olive oil
1/4 cup applesauce

Directions:
Combine the two mixtures and blend until smooth. For each pancake, pour 1/4 cup batter onto a hot, nonstick skillet. Cook until bubbles begin to form on top, turn and brown other side.

Variations: This recipe is very flexible! Make the batter thicker or thinner, as you prefer. For a treat, add chocolate chips, nuts or bits of banana. Omit cooked oatmeal, or replace it with 3/4 cup dry oats soaked in 1/2 cup hot water.

Tips: These pancakes are so moist you don’t need syrup. They are good served with a dusting of powdered sugar on top. But if you prefer, make the easy, rich, low-fat syrup recipe below.

Serves 4 to 6

Nutrition information per serving (5 or 6 3-inch pancakes):
Calories: 429
Total fat: 12g
Saturated fat: 1g
Cholesterol: 2mg
Sodium: 332mg
Carbohydrate: 69g
Fiber: 7g
Sugars: 5g
Protein: 14g

Pancake Syrup