These are denser than your run of the mill buttermilk pancakes but they fill you up and keep you satisfied for quite a few hours. Enjoy!
1 1/2 c. organic old-fashioned oats (grind 1/2 cup of oats in the blender or food processor)
1 1/4 c. skim milk
1 large egg
1 Tbsp. canola oil
1 c. whole wheat baking flour
1 tsp. baking powder
1/4 c blueberries (optional)
a medium bowl, mix oats with milk; let stand 5 mins. Add egg and oil
and mix. Add dry ingredients and mix until just blended. Mix in
blueberries if using. Cook on hot nonstick skillet until golden brown.
Flip and cook until other side is golden.
I served these with a little agave or some extra blueberries, yum!
Makes 8 pancakes.
Serving size: 2 pancakes. Calories: 272 , total fat: 7 g., protein: 11 g., carbs: 43 g.