Categories: breakfast pancakes

Ingredients

• 1.25 cups quick cooking oats, or regular rolled oats blended to a coarse flour
• 1 cup lowfat or nonfat yogurt, unsweetened
• 1 cup skim or lowfat milk or plain soymilk
• 1 tsp. sugar or honey (omit if soymilk or yogurt are sweetened)
• 1/4 cup white flour
• 1/4 cup whole wheat flour
• 1 scant tsp. salt
• 1 tsp. baking soda
• 2 large eggs, beaten
• 1/4 cup chopped walnuts

Directions

1. Combine liquids in bowl (minus eggs)

2. Stir in dry goods (minus nuts)

3. Add eggs and mix well

4. Stir in nuts

5. Use 1/4 cup per pancake (100 calories per cake)

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