Oatmeal Pancakes

We serve these pancakes with a mixture of warm Madhava Amber Agave Nectar and Grade B Maple Syrup.

Oatmeal Pancakes

Taken from Good Food/Good Health (Week of Nov. 5, 2007) and

American Institute for Cancer Research

Preheat oven to 200 degrees. As you make more pancakes, keep the finished pancakes in the warmed oven on a cookie sheet, separate with parchment paper. Any pancakes that are left can be frozen with the parchment paper between each one.

Mix liquid ingredients:

1 cup plain low-fat yogurt (or goat yogurt)

1 cup low-fat milk

1 tsp. vanilla

2 Tbsp canola oil

1 Tbsp Agave Nectar (or a little less)

2 egg whites, lightly beaten

Mix dry ingredients:

¼ cup almond flour

½ cup whole-wheat flour

2 Tbsp flax meal

* Sift flours and flax meal together.

¼ tsp salt

½ tsp aluminum free baking powder

¾ tsp baking soda

½ tsp cardamom

½ tsp cinnamon

* Optional ingredient – dried, unsweetened cranberries

   (should be sweetened only with fruit juice)

Combine all ingredients – be sure not to over mix.  Stir in cranberries. For very best results, allow batter to rest, covered in the refrigerator for approximately 30 minutes.

Spray griddle with canola cooking spray.  Heat to medium-high. Pour ¼ cup batter for each pancake and cook for approximately 2-3 minutes. When bubbles appear on the upper surface, flip the pancakes.  Continue cooking until the second side is golden, about 2 minutes.

Servings: 5

Per serving: 260 calories, 8 g total fat (1 g saturated fat), 39 g carbohydrate, 9 g protein,

3 g dietary fiber, 440 mg sodium