Oat Pancakes

Probably anyone reading this blog has made the standard "fitness" oat and eggbeaters pancake. Mostly, it's equal parts oats and eggbeaters with a little cinnamon and Splenda. From there you can doctor it up with all kinds of add-ins, but that's the basic. I started making those in 2001 and let me tell you, I thought I was an innovator!

This morning Bobby Flay was making pancakes and as I was watching I thought - huh. I can make pancakes. Real pancakes. Fluffy, light, golden pancakes. With ingredients I already have on hand all the time. And I did. And now I share them with you:

Amy's Oat Pancakes

1/2 cup oat flour (put oats in a food processor and blend until fine)
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp cinnamon
1 packet Splenda
1/4 cup baby food prunes (prune puree, no sugar)
1/4 cup eggbeaters
1/4 cup non-fat Fage
2 Tbs Hood Carb Countdown fat free milk
1/2 tsp vanilla
1/4 cup Sugar Free maple syrup















Mix all ingredients except maple syrup in a bowl. The batter will be darker than real pancake batter because of the oats and the prunes, but the consistency should be very similar. If it's too thick, add a little more milk.















Make sure your griddle is liberally sprayed with Pam and over med-high heat. I got 4 good size pancakes out of the batter. Cook the first side until the edges get tiny bubbles and a matte finish, then flip and cook the other side. Should get a nice golden color.

Put on a plate and drizzle with sugar free maple syrup. I would say this is two servings, despite the fact that I ate all four pancakes in one sitting. :)

















Makes 2 servings. Each serving:
150 calories
1 g fat
25 g carb
3 g fiber
10 g protein