Notes: The batter is fairly thick on these, so I always add add'l apple juice. I have also never gotten 10 pancakes out of this.
1/2 cup raisins
boiling water
2 egg whites
1/2 cup skim milk
1/4 cup apple juice
2 cups quick-cooking oats, uncooked
1 Tbsp. baking powder
nonstick cooking spray
Cover the raisins with boiling water and let soften for 20 minutes; drain well.
In a mixing bowl, beat egg whites lightly with milk; stir in appie juice. Mix oats with baking powder and add to egg mixture. Fold in raisins.
Coat a skillet with nonstick cooking spray. Heat on medium high. Spoon pancake batter into the hot skillet; turn when bubbles break on the surface of the pancakes. If you prefer a thinner pancake, add more apple juice to batter.
Freeze leftovers in individual freezer bags. When ready to use, toast to thaw and heat.
Makes 10 pancakes
No comments:
Post a Comment