Get Fresh: Oatmeal Pancakes

1 c. quick-cooking (not instant) rolled oats
2 ½ c. fat-free milk
½ c. whole wheat flour
½ c. unbleached all-purpose flour
1 T. sugar
1 T. baking powder
½ t. cinnamon
¼ t. nutmeg
¼ t. cloves
3 egg whites, lightly beaten
1 t. vanilla or almond extract, as desired
Canola cooking oil spray

In a medium-sized bowl, blend together the oats and milk and let stand for 10 minutes. In a large bowl, combine whole-wheat flour, unbleached flour, sugar, baking powder, and spice. Mix well. Add the egg whites and vanilla extract to the oat mixture and stir. Combine the two mixtures, stirring until moistened with small lumps remaining. Don't over mix. Preheat a nonstick frying pan (or griddle) coated with cooking spray over medium heat. Working in batches, pour ¼ cup of the batter for each pancake onto the hot pan. Cook 3 to 4 minutes or until the top starts to bubble and the bottom is browned. Flip the pancakes. Cook 1 to 2 minutes longer or until both sides are golden brown.

Makes 9 servings of 2 pancakes each.

Nutrition Information: 120 calories; 1 g fat; 0 mg cholesterol; 240 mg sodium; 22 g carbohydrates; 2 g fiber; and 7 g protein.