The Diabetic Pastry Chef

Oatmeal Breakfast Pancakes – Recipe

1 c sifted whole wheat pastry or whole wheat regular flour
1 c rolled oats
1/2 tsp salt
2 1/2 tsp baking powder
1 1/2 c milk
1 egg
2 T canola oil or melted butter

Mix together the dry ingredients, add the wet ingredients and stir or whisk. Drop by 1/4 cup onto lightly greased griddle. Cook until top is covered with bubbles, turn and cook other side. Yields 10-12.