Orange Oatmeal Pancakes
With a few items from your pantry, you can make a quick, satisfying breakfast. Healthy oats pair up well with orange juice in these tasty pancakes everyone will love!
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup quick oats
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup orange juice
- /12 cup nonfat (skim) milk
- 2 tablespoons canola oil
- Non-stick cooking spray
- In a large bowl, combine flours, oats, baking powder and salt. Mix well.
- In a separate bowl, crack egg. Beat lightly with a fork.
- Add orange juice, milk and canola oil to beaten egg. Mix well.
- Coat a large skillet with non-stick cooking spray. Heat over medium-high heat.
- Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Do not over-mix.
- Pour 1/4 cup batter onto hot pan for each pancake. Adjust heat as needed to avoid burning.
- Flip pancakes when bubbles appear on top of the batter and the edges look dry, about 3 or 4 minutes. Cook until second side is slightly browned, about 2 or 3 minutes more.
Smart Shopping Tips
- Oats can be purchased in several forms: steel-cut, rolled (or old-fashioned) and quick. All forms have the same nutritional value, but they differ in cooking times and texture. Quick oats have been steamed, dried and rolled into flakes so they cook quickly.
- Pancakes can be frozen. Place a sheet of waxed paper between pancakes and place in freezer-safe container or bag. Date package and use within six weeks. Warm pancakes in microwave or toaster.
- Add a few tablespoons of nuts to add some crunch.
- Top pancakes with fruit, apple sauce, fruit puree or a drizzle of maple syrup.