3 cups of quick-cooking oatmeal (uncooked)
2 cups of vanilla yogurt
1 cup of fat free milk
2 eggs
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon imitation vanilla
2 tablespoon honey or honey granules
1/2 cup mini-chocolate chips
(Yields 20 - 22 pancakes)
In a mixing bowl, place oatmeal, vanilla yogurt, milk, eggs, baking soda, salt, vanilla and honey (also the chocolate chips if you would like). Stir these ingredients until they are blended well. Let stand for 5 minutes. Spray pan or skillet with non-stick spray. Cook over low-medium heat. They will take a little longer to brown than traditional pancake mixture made from flour.
These pancakes are great topped with real maple syrup, yogurt or applesauce! Also, consider serving with a mixed berry medley such as strawberries, blackberries and blueberries. These pancakes freeze and reheat well in the microwave. So I suggest making a large batch so you can freeze some for future breakfast and brunch meals. Finally, I use the generic brand oats and yogurt - no compromise in taste and it save moo-lah! :)
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