Yield: 12 pancakes
1 1/4 cups rolled oats
2 cups nonfat milk
1 eggs or 1/4 cup Egg Beaters egg substitute
1/2 cup whole wheat flour
1/4 cup toasted wheat germ
1 tablespoon baking powder
2 teaspoons Splenda sugar substitute
2 teaspoons canola oil
1/2 teaspoon salt
In a medium bowl, combine oats and milk and allow to stand for 10 minutes.
(You can also process this in a blender for a smoother consistency).
Stir in egg, flour, wheat germ, baking powder, sugar substitute, oil, and salt.
Whisk until smooth.
Let batter stand for 30 minutes in the refrigerator.
Heat a large non-stick skillet or griddle; spray with cooking spray.
Pour batter by 1/4 cupfuls onto skillet or griddle; cook until the top starts to bubble and the bottom is browned.
Turn and cook another 1-2 minutes.
Serve Blueberry Compote over the Pancakes, delicious!!
1 pint blueberries, washed and stemmed
1 Tbsp. cornstarch mixed with a ¼ cup water
¼ cup Splenda or whatever type of sweeter you prefer
Mix Splenda into Cornstarch mixture and cook together for a few minutes. May have to add more water but try not to add too much. Add blueberries and heat. Serve over pancakes.