Bake your way through the season with our Holiday recipes!
1-1/4 cups all-purpose flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1-1/4 cups fat-free milk
1 egg, lightly beaten
1 tablespoon vegetable oil
For blueberry pancakes: 1 cup fresh or frozen blueberries (do not thaw)
For banana pancakes: 1 medium-size ripe banana, mashed, and 1/8 teaspoon ground nutmeg
For apple cinnamon pancakes: 3/4 cup finely chopped apple, 1/4 cup chopped nuts and 1/2 teaspoon ground cinnamon
For chocolate chip pancakes: 1/2 cup semisweet chocolate chips
In large bowl, combine flour, oats, baking powder and salt; mix well.
In separate medium bowl, combine milk, egg and oil; blend well.
Add liquid ingredients to dry ingredients all at once; stir just until dry ingredients are moistened (do not over mix).
Add one of the stir-in options, if desired; mix gently.
Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°F).
Lightly grease skillet.
For each pancake, pour 1/4 cup batter into hot skillet.
Turn when tops are covered with bubbles and edges look cooked.
Turn only once.
Serve & enjoy!