Cooked oatmeal
can be incorporated into pancakes.
Oatmeal, or cooked oats, is considered one of the healthiest options for breakfast. It is high in manganese, selenium, tryptophan, phosphorus, vitamin B-1, dietary fiber, magnesium and protein. Oatmeal has been shown to be a valuable addition to the diets of those dealing with diabetes, heart disease and high cholesterol. Oatmeal commonly comes in two forms -- old fashioned and quick cooking. There is little difference in the nutritive value of the two, but quick-cooking oats are digested faster, which is of particular concern to diabetics. Numerous recipes offer ways to use this nutrient-rich grain either cooked or uncooked. Making pancakes is a popular use for leftover cooked oatmeal.
Instructions
1. Oil the griddle, if necessary, and place it on the heat source.
2. Use the saucepan or microwave-safe bowl to cook the combined oatmeal and water according to the directions on the package. You can also substitute 1-1/2 cups of cooked oatmeal if you have it on hand.
3. Mix the flour, cinnamon, baking powder and salt in one mixing bowl and the milk and eggs in another bowl.
4. Combine the flour mixture with the liquid mixture. Stir until well moistened.
5. Add the cooked oatmeal, and stir again.
6. Check to see if the griddle is hot. You can tell if it is hot if you put a few drops of water on the surface and they move around.
7. Pour batter onto the hot griddle, making the pancakes the size you want.
8. Cook the pancakes on one side until they start to brown around the edges.
9. Turn the pancakes quickly with a pancake turner or spatula, and cook for another two minutes or until the bottoms are lightly browned.
10. Serve the pancakes warm with your choice of toppings or syrup.
Tags: cooked oatmeal
