Toasted Oat Pancake Mix

This pancake mix recipe makes 4 cups. Each cup of the mix will make 6 pancakes. Store the mix in the freezer. To make 6 pancakes, measure out 1 cup of the mix and stir in 1/3 cup of dried fruit, such as raisins or dried cherries. In a small bowl, stir together 3/4 cup of water, 1 tablespoon of extra-light olive oil, and 1 large egg white. Stir the water mixture into the pancake mix until combined. Drop by 1/3 cup fulls onto a nonstick greased griddle or skillet and cook 1 minute per side or until done.

1 cup old-fashioned rolled oats
1-1/3 cups whole-wheat flour
2/3 cup all-purpose flour
2/3 cup (3 ounces) nonfat dry milk powder
1/4 cup cornmeal
2 tablespoons soy protein powder
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt

1 Preheat the oven to 400°F. Toast the oats until lightly browned and fragrant, about 7 minutes. Transfer to a food processor and pulse until finely ground. Transfer to a large bowl.
2 Stir in the whole-wheat flour, all-purpose flour, nonfat milk powder, cornmeal, soy protein powder, sugar, baking powder, and salt until well combined.

Makes 24 pancakes servings.
Per per pancake: 117 calories, 2.7g total fat (0.4g saturated), 0mg cholesterol, 1.7g dietary fiber, 19g carbohydrate, 5g protein, 173mg sodium.