Oatmeal Raisin Pancakes

(6 servings)

  • 2 and 1/2 cups pastry flour
  • 2 and 1/2 cups nonfat skim milk
  • 3/4 cup egg substitute
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup seedless raisins
  • 2 Tablespoons (no sodium) baking powder
  • 2 teaspoon honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon vanilla
In small bowl, mix together the oats, raisins, cinnamon, honey, vanilla and enough water to just cover oats; let soak 5 to 10 minutes.

In a seperate bowl, sift the flour with the baking powder and baking soda.

Add egg substitute and milk and mix well.

Drain liquid from the oat mixture and stir oats into batter.

Use a 1/4 cup measure to ladle out batter.

Cook on griddle or in frying pan set to medium-high heat. Flip when edges are dry and top is bubbly. Cook other side to golden brown.

Serve with butter and maple syrup or your favorite topping.

The batter should be kind of like chuncky gravy. Add more water if too thick or more flour if too thin.

Mr Breakfast would like to thank leprican_katie for this recipe.

Recipe number 1793. Submitted 7/21/2006.