oatmeal pancake

THANK'S FOR THE RECEPIE.
IS OLD FASHIONED OAT MEAL IS THE POWDER LIKE (BRAN) OR THE FLAKES?

It's the old fashioned oatmeal flake--just what you would use to fix a regular bowl of oatmeal.
~Dorian

Try these, a little extra work but believe me well worth the effort. This recipe has fueled me for hundreds of miles on the bike.

GINGER OATCAKES:

1 1/2 cups lowfat soymilk
3/4 cups regular rolled oats

1 cup all purpose or whole wheat flour
1 1/2 t. baking powder
3/4 t. ground cinnamon
1/4 to 1/2 t. ground ginger (I use 1/2 t.)
1/4 t. baking soda

1 whole egg plus 3 egg whites beaten
2 T. cooking oil
2 T. molasses (or honey if you want lighter flavor)

Heat milk over low heat until hot, stirring occassionally. Stir in oats, remove from heat; let stand 5 minutes. Combine next 5 ingredients and optional 1/4 t. salt (I never use salt). Combine next three ingredients; stir into oat mixture. Add oat mixture to flour mixture; stir until moistened.
Cook on hot griddle until golden brown.

One 4 in. pancake =
96 cal.
4 g pro.
13 g carbs.
3 g fat

I was looking over the previous "food and smoothie Cafe" threads, and I saw your oatmeal pancake recipe and decided to give it a try!! At first I was a little hesitant because I wasnt sure how it would taste, but they were the perfect treat after a long hard run today! They turned out perfect too! I dont think I will ever eat a normal pancake again! Thank you for the recipe!

Just curious would you have the nutritional info on this?
the first recipe that is...

Edited by Scottus 2004-09-27 12:15 PM

JUST made these...as in I still need to clean the kitchen..

I know this is a realllly old thread, but I noticed tons of great recipes in the old threads, so I thought I'd try this one tonight.

I didn't have any cottage cheese, and used yogurt instead which seemed to work just as well.  I added a little more oats because it seemed a bit thin at first, but other than that, it was wonderful!  Recipe made two cakes, and it was sooo simple that I was really skeptical at first as to whether or not it would be any good. I'm keeping this recipe!