Jeanette> Rolled Oats Pancakes 2 cups skim milk (0.1% fat) 1 teaspoon stevia powder 1 ½ cups rolled oats 1 cup stoneground wholemeal flour 2 teaspoons baking powder 4 large egg whites or equivalent egg substitute 1 ½ tablespoons olive oil Put milk in a small bowl and add oats and mix. In another bowl, stir together flour, baking powder and stevia. Add oat and milk mixture, egg whites and 1 tablespoon of oil. Mix well with a wooden spoon. In a non-stick pan, use a kitchen brush dipped in remaining ½ tablespoon of oil and brush the pan with a light coating of oil. Heat to a moderate-hot temperature. Pour in about a quarter of cup of the batter. When pancake bubbles in the centre and is reasonably dry around the edges, flip it and cook other side. Makes 8 pancakes Nutrition Notes Per Serve: Energy - 168 calories (722 kj), Fat – 5.3 grams. Variation: This mixture makes a thick pancake. If you prefer them thinner you can either add more milk (or water) to the mix, or alternatively spread the mixture around the pan when cooking. These go nicely with a little ‘Triple A’ spread (see recipe in this book) topped with a little low-fat yoghurt and strawberries.
Posted on: Tue, 15 Oct 2013 07:03:14 +0000
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