The Chicken Scoop: Oatmeal Pancakes

Seeing as I actually have a kitchen now, I have no excuse to not cook. Last night, we made a delicious dinner with zucchini, ground turkey, pasta, and sauce. Yum! Nothing fancy, just cooked and mixed together. Forgot a picture though.

This morning, we got a little more creative with oatmeal pancakes. I got the recipe from Spark Recipes. Jess had chocolate chips in hers while I added peanut butter and maple flavored agave nectar to mine. These were really delicious but not like regular pancakes. They sat in my stomach like a rock. I have extras and I'm thinking they will be a great breakfast to take in the car with me for trips to school (2 hour drive). Definitely will make these again!

Recipe taken from Spark Recipes:

Ingredients

1 1/4 cup Old Fashioned Quaker Oats

1 1/4 cup skim milk (can use substitute buttermilk for half the milk)

1 large egg

1 Tbsp light olive oil

1 cup whole wheat flour

1 tsp baking powder

Directions

In a medium bowl, mix oats with milk, let stand 5 minutes. Add egg and oil, then mix. Add dry ingredients and mix until just blended. Drop by 1/4 cup measure, flatten and shape a bit, and cook on hot, nonstick skillet until brown. Flip and cook on the other side until golden.
Optional: For an antioxidant boost, add 1/2 cup blueberries to the batter before cooking (not included in nutrition count).
Top with topping of choice: maple syrup, preserves, yogurt, applesauce, etc (not included in nutrition count.)

Number of Servings: 4

Nutritional Info