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For the Pancakes:
    1 cup whole wheat flour
    ¼ cup all-purpose flour
    ½ cup Quaker® Instant / Quick Cooking Oats
    2 tsp. baking powder
    ½ tsp. salt  
    1 ¼ cup low or non-fat milk 
    2 egg whites, lightly beaten
    3 Tbsp. unsaturated cooking oil
    7 tsp. honey
To Spike the Pancake:
    1 cup blueberries, fresh or frozen (don’t thaw)
OR
    1 ripe banana mashed 
OR
    ¾ cup apple, chopped finely
    1/8 tsp. nutmeg
    ¼ cup walnuts or pecans, coarsely chopped 
    ½ tsp. cinnamon powder
 

 

Cooking Instructions

• Combine flour, oats, baking powder and salt in a bowl. Mix well.
• In another bowl, beat milk and eggs together with a fork.
• Lightly fold the two mixtures until all the dry ingredients are moistened (Don’t over mix).
• Add in blueberries, banana or apples to spike the pancake.
• Add nutmeg, walnuts or pecan and cinnamon powder to the pancake mixture.   
• Heat a skillet over a medium flame and lightly grease it (use ½ teaspoon of oil for each pancake).
• Pour out ¼ cup of batter for each pancake and cook the pancake over a low flame. 
• Flip the pancake over once the top of the pancake begins bubbling. 
• Allow the other side to cook and then dish out. 
• Drizzle with honey and serve.