Oatmeal Pancakes

Makes 12 pancakes

Serve hot with maple syrup or Cardamom Peach Compote. Leftover pancakes may be frozen for up to 1 month and reheated quickly in the microwave.

1 1/2 cups old-fashioned rolled oats
1 cup plain soy yogurt
3/4 cup plain soy milk
1 teaspoon honey
1/4 cup unbleached white flour
1/4 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, beaten

1. In a large bowl, combine oats, soy yogurt, soy milk, and honey. Stir in flours, 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 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 sides are browned, about 2 minutes. Repeat with remaining batter.

OVO

Per pancake: 96 Cal (18 from fat), 4g Prot, 2g Fat, 16g Carb, 298mg Sod, 350 mg Chol, 1.8g Fiber.

Jean Patterson is a freelance food writer based in Pasadena, California.

"Power Breakfasts"
Copyright 2000 by Veggie Life. All rights reserved.
Originally published in Veggie Life, Winter 2000.