| Pancakes Made with Instant Oatmeal |
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I
have a love-hate relationship with carbohydrates. Breakfast is one of
the best opportunities to either overdue it on carbs, or start the day
with high-fiber sweetness. There's also the temptation to take the fast
and easy route with a muffin or other sugary options. So, this little
single-serving recipe showed up in association with the Nature's Path
Organic oatmeal box. I showed it to Jim, who likes to make us pancakes
on the weekend, and he has integrated it in his recipes which often
include blueberries. The key to adding the instant oatmeal to other
pancake recipes, is the hydrating step described below.
I found a full breakfast recipe using the Nature's Path product at the following web page: http://sallybernstein.com/food/recipes/grains/oatmeal_pancakes.html
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Ingredients
1 package of instant oatmeal (any flavor*)
3/4 - 1 C milk
1/3 C whole wheat flour
1/2 T vegetable oil
1/2 tsp. baking powder
*If not using a flavored oatmeal, add a packet of sweetener, and sprinkles of seasonings like cinnamon
Preparation
- Empty oatmeal packet into a medium sized mixing bowl and add milk and let it hydrate for 10 minutes.
- In a separate bowl, mix dry ingredients flour and baking powder
- Add 1/4 C milk and vegetable oil to the dry mixed ingredients to the hydrated oatmeal
- Stir to blend all ingredients and add more milk to preferred consistency
- Drop 3 T of mixture onto non-stick pan on medium heat
- Cook one minute per side
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| Obviously the nutrition of these
pancakes is most influenced by the oatmeal, and whatever you choose to
put on top of your pancakes. |
20 minutes, this recipe makes a single serving of 2 pancakes. Multiply this receipe should work well. |