Start the day with a hot and tasty nutritious breakfast of hearty oatmeal pancakes. Eating a variety of grains not only ensures that you get more nutrients, but also helps make breakfast more interesting. Recipe includes stir-in variations.

Favorite Oatmeal Pancakes

Pancakes:
1 1/4 cups all-purpose flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1 1/4 cups fat-free milk
1 large egg, lightly beaten
1 tablespoon vegetable oil

 

Stir-Ins: (optional)
1 cup fresh or frozen blueberries (do not thaw) or;
1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg or;
3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon or;
1/2 cup semisweet chocolate chips

1. In large bowl, combine flour, oats, baking powder and salt; mix well. In medium bowl, combine milk, egg and oil; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix) Add one of the stir-in options, if desired; mix gently.
2. Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F | 190°C). Lightly grease skillet. For each pancake, pour 1/4 cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.

Makes 12 (4-inch) pancakes.

Recipe and photograph provided courtesy of The Quaker Oats Company.