Oatmeal Pancakes II (South Beach)


  • 1 1/4 cups rolled oats
  • 2 cups fat-free milk
  • 1 egg
  • 1/2 cup whole wheat flour
  • 1/4 cup toasted wheat germ
  • 1 tablespoon baking powder
  • 2 teaspoons sugar substitute
  • 2 teaspoons canola oil
  • 1/2 teaspoon salt


  1. In a medium bowl, combine the oats and milk and allow to stand for 10 minutes.  Stir in the egg flour, wheat germ, baking powder, sugar substitute, oil, and salt, mixing until evenly blended and only small lumps remain.  Let the batter stand for 30 minutes in the refridgerator.
  2. Heat a large nonstick skillet coated with cooking spray over medium heat.  Working in batches, pour the batter by 1/4 cup into the pan and cook for 3 to 4 minutes, or until the top starts to bubble and the bottom is browned.  Turn and cook for 1 to 2 minutes, longer, or until golden brown.  Remove to a plate and keep warm. Repeat to make a total of 12 pancakes.

Source:  The South Beach Diet

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