Whole Wheat and Oatmeal Pancakes

A great sunday morning breakfast. Goes well with chocolate chips and nuts (see variations). Serves well with maple syrup.

Servings: 2 adults

Ingredients:


0.5 teaspoon	baking powder
0.25 teaspoon	baking soda
1	egg
0.5 cup	maple syrup for serving
0.25 cup	oatmeal
1 pinch	salt
1 cup	skim milk
1 tablespoon	sugar
1 cup	whole wheat flour
0.125 cup	yogurt

Directions:

Step 1

Mix all the ingredients together.

Step 2

Pour small to medium pancake sizes on a pan or griddle. The picture shows the variations as well. When adding chocolate chips or nuts, push down the chips/nuts into the batter so they don't burn when you flip the pancake.

Step 3

Flip the pancakes after about 5 min. They should look slightly shaded.

Step 4

Serve with maple syrup.

Variations:

Chocolate Chip Pancakes

For a slightly sweeter pancake. These can be eaten with or without maple syrup.
Ingredients:

Add:
0.25 cup chocolate chips
Directions:
Add about 10 chocolate chips per pancake depending on the size and your preference. Use a fork to push down the chips before flipping the pancake.

Nutty Pancakes

This nutty version works really well with chopped pecans or walnuts. They taste delicious with maple syrup poured on top.
Ingredients:

Add:
0.25 cup chopped pecans or walnuts
Directions:
Add about 7 pieces of nuts to each pancake depending on the size of the pieces and pancakes and your preference. Use a fork to push the nut pieces down before flipping the pancakes.

Recipe provided via www.MeanMeals.com