15 minutes prep time | Makes 18 pancakes

What you need:

• 1/2 c quick-cooking (not instant) rolled oats
• 2-1/2 c low-fat milk
• 1 c whole-wheat flour
• 3/4 c 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

What you do:

1. In a medium bowl, combine oats and milk. Stir to blend and set aside.
2. In a large bowl, combine flours, sugar, baking powder, salt, cinnamon, and nutmeg. Blend well.
3. 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.
4. 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.

Per serving (3 pancakes): 238 Calories, 12 g Protein, 39 g Carbohydrates, 4 g Fiber, 4 g Total fat (1 g sat, 1 g mono, 1 g poly), 296 mg Sodium, Selenium, Vitamin B2 (riboflavin), B12, Manganese, Phosphorus, Vitamin B1 (thiamine), B3 (niacin), B6, Biotin, Folate, Pantothenic acid, Calcium, Copper, Iodine, Iron, Magnesium, Molybdenum, Zinc