In a bowl, combine 3/4 cup skim milk, 1/2 cup oats, 1 egg white and 1/2 teaspoon of vanilla extract. With an immersion blender (or food processor or regular blender) blend the mixture until it is liquified. Then, stir in 1/2 teaspoon of cinnamon, 1/4 teapoon of nutmeg, and 1 teaspoon of baking powder. Mix well.
Slowly stir in 3/4 cup of whole wheat pastry flour, and combine until just moistened. Be careful not to over mix.
Pour 2-4 tablespoons of batter onto a hot, nonstick frying pan (sprayed lightly with cooking spray) and cok the pancakes for 1-2 minutes on each side. Serve hot.
I love to make a “peanutbutter frosting” for toast, pancakes, muffins, etc. It’s super easy. Simply mix 2-3 tablespoons of plain greek yogurt with 1 teaspoon of peanut butter. Spread onto your baked goods, and enjoy! This “frosting” is packed with protein, calcium, and a little healthy fat for that “stick to your ribs” feeling.
Pancakes with peanut butter “frosting” and sliced strawberries