Ingredients
3/4
cup quick-cooking oats
3/4
cup Gold Medal™ whole wheat flour
1
cup vanilla soymilk
2
tablespoons canola or vegetable oil
2
teaspoons baking powder
1/4
teaspoon salt
1/4
cup fat-free egg product
Syrup or fresh fruit, if desired
Preparation
In medium bowl, stir all ingredients except syrup or fruit, using wire whisk, until blended.
Spray griddle or 10-inch skillet with cooking spray. Heat griddle to 375°F or heat skillet over medium heat. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook pancakes until puffed and dry around edges. Turn; cook other sides until golden brown. Serve with syrup or fruit.
