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Oatmeal pancakes


80 g wheat flour
50 g oatmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
250 ml soy milk
1 egg, beaten
2 tablespoon of vegetable oil

Servings: 4

Recipe directions

In a bowl, stir together flour, sugar, oatmeal, sugar, baking powder and salt.
Combine in another bowl the egg, soymilk and vegetable oil. Add this mixture to the dry ingredients and mix well to get a smooth batter.

Preheat a greased skillet and add enough batter to form a pancake. Cook the pancake until bubbled and slightly dry. Turn the pancake and cook for another minute or until slightly brown.
Serve the oatmeal pancakes hot with jam or syrup.

Oatmeal facts

Oats are native to Eurasia and grow well in temperate climate zones. Oatmeal is often served as porridge and is used to make cookies and pancakes. Oatmeal is also a main ingredients for muesli and cereal bars.
Oatmeal is very rich in protein and healthy fats: 100 g oatmeal contains about 13.8 g protein and 7.2 g fat. Other important nutrients, which can be found in 100 g oatmeal, are: 5.5 g fibre, 268 mg potassium, 131 mg magnesium, 4.2 mg iron, 0.84 mg vitamin E, 0.56 mg vitamin B1, 0.12 mg vitamin B2 and 0.93 mg vitamin B6. As part of a low cholesterol diet, oatmeal helps to remove cholesterol from your body. The FDA awarded the first food health claim to oatmeal: three grams of soluble fibre from oatmeal daily, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.


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