Oaty Whole Grain Pancakes
1/2 cup rolled oats
1/2 cup whole wheat (or gluten free) flour
2 tablespoon wheat germ
2 tablespoon flax seed, ground
1/2 cup reduced-fat buttermilk **
1/2 cup low fat milk **
1 tablespoon canola oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix together dry ingredients. Whisk together wet ingredients in separate bowl. Then add wet ingredients to the dry and whisk just until smooth. (For thinner pancakes, stir in additional 2 tablespoon milk.
Spray griddle or large nonstick skillet with cooking spray. Heat griddle over medium heat or to 375°.
For each pancake, pour about 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Per Serving (2 pancakes): 182 Calories; 7g Fat (32.8% calories from fat); 7g Protein; 24g Carbohydrate; 5g Dietary Fiber; 2mg Cholesterol; 596mg Sodium
**Feel free to substitute plain or vanilla soy milk in place of the buttermilk and regular milk. For a buttermilk-like effect, add about a tablespoon of fresh lemon juice to your cup of soymilk.