Oat Pancakes

Adapted from a recipe by Deborah Madison in Vegetarian Cooking for Everyone

Oats are a good source of vitamin A, riboflavin, folate, calcium, phosphorus and selenium, as well as thiamin, niacin, vitamin B6, iron and manganese.

Ingredients:

 1 1⁄2 cups rolled oats

 1 1⁄2 cups plain low-fat yogurt plus 1⁄2 cup milk

 2 eggs

 1 tsp. vanilla

 1 Tbsp. sweetener (i.e. maple syrup, brown sugar, or agave nectar)

 1⁄4 cup olive oil

 dash of salt

 1⁄2 cup whole wheat or spelt flour (or any other flour)

 1⁄2 tsp. baking soda

 Dash of nutmeg (optional)

 1 tsp. cinnamon (optional)

Directions:

1. Stir together oats and yogurt mixture. Let stand for 5 to 10 minutes.

2. Add eggs, vanilla, sweetener and oil. Mix well.

3. Add dry ingredients and mix well.

4. Heat a skillet or griddle to medium heat

5. Pour 1⁄4 cup of batter onto heated skillet for each pancake and spread out the batter a little (so it’s even and flat).

6. Let cook until bubbles form on the top

7. Flip* and cook the other side until golden brown.

*Only flip once. These pancakes stay very moist inside.