Whole wheat pancake mix speeds up the process making these incredibly healthy oatmeal flax pancakes. Use quick or old-fashioned rolled oats; for the milk, 2 percent or skim milk works great and to really keep the fat out, opt with the egg substitute as opposed to the whole egg.
1 cup quick cooking or old fashioned rolled oats
1-1/2 cup dry whole-wheat pancake mix
1/4 cup ground flaxseed
2 cups milk, soy or rice milk
1 egg or egg substitute equivalent
1/2 teaspoon vanilla extract
In mixing bowl, combine dry ingredients.
Add milk, egg and vanilla and stir until all dry ingredients are moistened. Allow mixture to stand 15 minutes.
Meanwhile, preheat lightly oiled griddle over medium heat. Pour pancakes using scant 1/4 cup for each. Turn when edges of pancakes begin to look dry and surface has bubbles. Cook until second side has browned.
Serve warm with syrup, applesauce or apple butter.
Recipe makes 14 pancakes.
Oats: A Champion Food
Nutritionists keep adding to oats good reputation. In new research, Tufts University found that oats contain compounds called avenanthramides, which may suppress the ability of blood cells to cling to artery walls, where they incite inflammation, plaque buildup and, eventually, a possible heart attack. Previous research found that oats are rich in water-soluble fiber thought to reduce bad cholesterol and that oats help stabilize blood sugar. All of this makes oats a health-food champion, as a cereal, in breads and cookies, as a thickener in stews and as a crispy topping on fruit desserts.
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