Oatmeal Pancakes

The pancakes are light and fluffy, perfect for carbo-loading or recovering from a hard workout. For best results, let the batter stand for 5 minutes before cooking.

1/2 cup uncooked oats (quick or old fashioned)
1/2 cup yogurt, buttermilk or milk mixed with 1/2 teaspoon of vinegar and left to stand for a few minutes
1/2 to 3/4 cup milk
1 egg or 2 egg whites, beaten
1 tablespoon oil, preferably canola
2 tablespoons packed brown sugar
1/2 teaspoon salt, as desired
1 teaspoon baking powder
1 cup flour, preferably half whole wheat and half white

Optional: dash cinnamon.

1. In a medium bowl, combine the oats, yogurt, and milk. Set aside for 15 to 20 minutes to let the oatmeal soften.
2. When the oatmeal is through soaking, beat in the egg and oil and mix well. Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour. Stir until just moistened.
3. Heat a lightly oiled or nonstick griddle over medium-high heat (375 degrees for electric frying pan).
4. For each pancake, pour about 1/4 cup batter onto the griddle.
5. Turn when the tops are covered with bubbles and the edges look cooked. Turn only once.
6. Serve with syrup, honey, applesauce, yogurt, or other topping of your choice.

Yield: 6 x 6" pancakes
Calories per serving (2 pancakes): 330