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My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits.
This recipe is:
Contest Winning
Quick
Diabetic Friendly
Diabetic Exchanges: One serving (2 pancakes, prepared with skim milk) equals 1-1/2 starch, 1/2 skim milk, 1 fat; also, 241 calories, 581 mg sodium, 71 mg cholesterol, 25 gm carbohydrate, 8 gm protein, 12 gm fat.
Originally published as Oat Pancakes in Taste of Home October/November 1993, p27
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Reviewed on Mar. 23, 2013 by Amy the Midwife
I didn't expect these pancakes to be as nice and fluffy as they were. We topped them with bananas foster. Very good!
Reviewed on Mar. 05, 2013 by 27Norman
This tasted a bit too much like oatmeal for me, it was very flat. I did not have lemon juice on hand, so I substituted with some lemon extract, which may have been the problem. I will make this recipe again, but with a few tweaks.
Reviewed on Aug. 19, 2011 by getavilla
I used leftover oatmeal from yesterdays breakfast(about one cup} (I intentionally make too much) add an egg, flour, enough milk to thin and fry in oil. These are so light. Serve with hot brown sugar syrup.
Reviewed on Mar. 18, 2011 by dollargirl
I makes these often - hearty and healthy.
Reviewed on Jun. 21, 2009 by Elizabeth Bennet
I tried this recipe because I was very low on food in the house. Every ingredient is a staple, and it is so quick. My mom and I loved the taste too. Plus it is so healthy! I'll make these in college all the time.
Reviewed on May. 25, 2009 by countess cookie
Excellent! The oats really give the pancakes a hearty appeal.
Reviewed on Apr. 11, 2009 by marlafb2000
I use whole wheat flour to make them even more healthy. They turn out very nice, not too heavy.
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