1/2 cup quick-cooking (not instant) rolled oats
2 1/2 cups low-fat milk
1 cup whole-wheat flour
3/4 cup unbleached all-purpose flour
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 medium eggs
1 tsp. vanilla extract
Canola oil spray
In a medium bowl, combine oats and milk. Stir to blend and set aside.
In a large bowl, combine flours, sugar, baking powder, salt, cinnamon and nutmeg. Blend well.
Add eggs and vanilla to oat mixture, stir to blend and add to dry mixture. Stir just until all ingredients are moist. Do not overmix.
Spray large frying pan with oil spray and preheat over medium heat.
Use 1/4 cup batter for each pancake. Turn when bubbles appear on the surface and bottom is browned.
Makes 18 pancakes. Per pancake: 78 calories, 1 g. total fat (less than 1 g. saturated fat), 13 g. carbohydrate, 4 g. protein, 1 g. dietary fiber, 157 mg. sodium.