Oatmeal Griddle Cake (Oatmeal Pancakes)

 

1/2 C. whole wheat flour

2 tsp. baking powder

1/4 tsp. salt

2 T. sugar

1/3 C. nonfat powdered milk

2 eggs, separated

1 C. water

3 T. vegetable oil

1 C. rolled oats

 

In medium bowl, combine flour, baking powder, salt, sugar, and powdered milk; stir until well blended. In small bowl, beat egg whites until stiff; set aside. In large mixing bowl, combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. For small pancakes, drop 2 T. batter onto griddle, or pour 1/4 measuring cup full, if larger pancakes are desired. Cook until cakes are full of bubbles on top and undersides are lightly browned. Turn with spatula and brown other sides. Serve with applesauce or jam or butter and maple syrup.