Title: Oatmeal buttermilk pancakes
 Categories: Breakfast, Lowfat
      Yield: 16 Servings
 
  1 1/2 c  Uncooked oatmeal
      2 c  Low-fat buttermilk
      3 ea Egg whites
      1 c  Whole wheat flour
      2 ts Baking soda
      2 tb Brown sugar or less or none
 
  If you have time, premix part of batter and refrigerate overnight.
  These are truly a breakfast treat, especially with fresh fruit or
  warm real maple syrup. Combine oatmeal, buttermilk and egg whites and
  let stand for at least 1/2 hour or refrigerate up to 24 hours. Add
  remaining ingredients, and stir batter just until the dry ingredients
  are moistened. Bake on a hot, lightly oiled griddle. Makes 16
  pancakes (4 inches each).
  ~---------------------------------------------------------------------
  ~- 4" pancake calories 76,protein 3.7 gm,carb. 13.6 gm,total fat 1.0
  gm,CSI Units 0.3,dietary fiber 1.8 gm,sodium 145 mg,potassium 115
  mg,calcium 45 mg,iron
      0.7    mg
  ~---------------------------------------------------------------------
  ~- The New American Diet by Connor & Connor