 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Step 1 |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 7/8 | cups | oats, quick-cooking | 1 1/2 | cups (8 fl oz) | Yogurt, plain, low fat | 1/3 | quart | milk, 1% with added vitamin A | 1/2 | tablespoon | splenda no-calorie sweetener | 3/4 | cup | whole wheat flour | 1 1/2 | teaspoons | baking soda | 1/2 | tablespoon | salt | 3 | large | egg, beaten |
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Steps
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Sequence
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Step
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| | 1 | In a large bowl, combine oats, plain yogurt, low fat milk and sugar. Stir in flour, baking soda and salt. Add beaten eggs and mix well. Batter will be thick. | | 2 | Heat a large non-stick skillet or griddle over medium heat. Spoon about 1/4 cup of batter onto hot griddle for each pancake. Cook until bottoms are browned and bubbles on top start to pop, about 3 minutes. Flip and cook until other side is browned, about 2 minutes. Repeat with remaining batter. Add additional milk if batter becomes too thick. | | 3 | Serve hot with maple syrup or fresh fruit. |
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