Ingredients:
1 cup skim milk
1 1/2 cups boiling water
1 1/2 cups oatmeal or 1 1/2 cups rolled oats
2 tablespoons Splenda granular or 2 tablespoons sugar
1/3 canola oil
2 whole eggs or 1/2 cup egg substitute
1 cup whole wheat flour (preferably stone ground) or 1 cup unbleached flour
1/2 teaspoon sea salt or 1/2 teaspoon salt
1 tablespoon baking powder
3/4-1 1/4 cup skim milk ( to thin batter as needed)
Directions:
Pour boiling water over oats; stir to moisten.
Add oil, egg, and 1 cup skim milk.
Stir.
Mix together salt, flour, Splenda (or sugar) and baking powder.
Add to oatmeal mixture and stir.
Add enough remaining skim milk (3/4 to 1-1/4 cups) to make a medium thick batter (for waffles) or a thinner batter (for pancakes).
Make 4-5 inch pancakes on hot griddle, letting them brown a little (about 2-4 minutes) or waffles in waffle iron according to manufacturer’s instructions.
NOTE: Batter is best if covered, refrigerated and left to sit overnight, but can be used immediately with very good results.
Servings: Serve
Time preparation: 5 min.
Time total: 10 min.