featured recipe
Oatmeal Pancakes
Pancakes are always a favourite and these have a great texture as well. You’ll never go back to packaged mixes after trying these.
1 cup (250 mL) rolled oats
2 cups (500 mL) 2% milk
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*Soak oats in milk for 10 minutes
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1 egg, beaten
1/4 cup (50 mL) vegetable oil |
*Add to oats and whisk to combine
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1/2 cup (125 mL) all purpose flour
1/2 cup (125 mL) whole wheat flour
2 tbsp (25 mL) brown sugar
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/2 tsp (2mL) cinnamon
- Heat non-stick skillet over medium heat.
- Add a little margarine to lightly grease.
- Drop batter by spoonfuls onto skillet.
- When bubbles begin to form on surface, turn and cook until lightly browned.
- Serve warm with vanilla yogurt and your choice of fruit!
- Freeze any leftover pancakes.
- Use cold as a snack in lunches or reheat in toaster for a quick breakfast.
*Recipe adapted from “Food to Grow On” Susan and Rena Mendelson M.S., D.Sc
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