Hot’n Hearty Oatmeal Pancakes
By: Chef Glenn Richmond
Ingredients:
- All-Purpose Flour 1 ¼ Cups
- Quaker Oats (Quick or Old-Fashioned Uncooked) ½ Cups
- Baking Powder 2 Teaspoons
- Salt (Optional) ¼ Teaspoon
- Fat Free Milk 1 ¼ Cups
- Egg 1
- Vegetable Oil 1 Tablespoon
Directions:
1. In large bowl, combine flour, oats, baking powder, and salt; mix well.
2. In large bowl, combine flour, oats, baking powder, and salt; mix well.
3. In medium bowl, combine milk, egg, and oil; blend well.
4. Add blended wet ingredients to dry ingredients all at once. Stir just until dry ingredients are moistened (do not over mix).
5. Heat skillet over medium-high heat (or preheat electric skillet or griddle to 375°). For each pancake, pour ¼ cup batter into hot skillet. Turn when tops are covered with bubbles and edges look cooked. Turn only once.
Nutrition Highlights:
- Calories: 260
- Fat: 6g
- Sodium: 200mg
Berry & Yogurt Parfait
By: Chef Glenn Richmond
Ingredients:
- Raspberries 1 Cup
- Blueberries 1 Cup
- Low Fat Vanilla Yogurt 1 ½ Cups
- Low Fat Granola without Raisons 1 Cup
Directions:
- In each 8 ounce glass, layer the following:
- ¼ cup raspberries
- ¼ cup blueberries
- 1/3 cup yogurt
- Top with ¼ cup granola and serve.
Nutrition Highlights:
- Calories: 200
- Fat: 3g
- Sodium: 115mg