Oatmeal Pancakes

Ingredients:

• 1 1/4 cups rolled oats
• 2 cups skim milk
• 1 egg
• 1/2 cup whole wheat flour
• 1/2 cup toasted wheat germ
• 1 tbsp baking powder
• 2 tsp granular sugar substitute
• 2 tsp canola oil
• 1 tsp vanilla extract
• 1/2 tsp salt

Makes 12 Pancakes

1. In a medium bowl, combine the oats and milk and allow to stand for 10 minutes. Stir in the egg, flour, wheat germ, baking powder, sugar substitute, oil and salt, mixing until evenly blended and only small lumps remain. Let the batter stand for 30 minutes in the refrigerator.
2. Heat a large nonstick skillet coated with cooking spray or butter over medium heat. Working in batches, pour the batter by 1/4 cup into the pan and cook for 3-4 minutes or until the top starts to bubble and the bottom is browned. Turn and cook for 1-2 minutes longer or until golden brown. Remove to a plate and keep warm. Repeat to make a total of 12 pancakes.

WW POINTS VALUE: 2 pts per pancake

Note: This recipe appears in the South Beach Diet Cookbook. As I have said before, "Who doesn't enjoy breakfast for dinner once in a while?" This meal hit the spot for dinner earlier tonight. Pancakes are a delicious treat for dinner sometimes because you can take the time to make them and enjoy them. Oatmeal as pancakes is so yummy and so dense and moist in your mouth. I highly recommend adding cinnamon, nutmeg or ground cloves for more flavor. Heck you can even add vanilla or almond extract for more flavor or your favorite fruit to these oatmeal pancakes for a flavor punch. The extra spices or fruits may add to the point value but it's worth it.