2 C. quick cooking oats 2 C. buttermilk 1/2 C. egg substitute 2 T. canola oil 1/2 C. all-purpose flour 2 T. sugar 1 t. baking powder 1 t. baking soda 1 t. ground cinnamon 1/2 C. raisins
In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil; set aside. In a small bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir in the wet ingredients just until moistened; add raisins. Pour batter by heaping 1/4 C. onto a hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serving size: 2 pancakes 274 calories, 7g fat, 505mg sodium, 44g carbs, 3g fiber, 10g protein
breakfast