I found this recipe in a newspaper nearly 50 years ago and have used it ever since.
—KAREL HURT CORTEZ, CO
PREP: 15 MIN. • COOK: 10 MIN./ BATCH • MAKES: 12 PANCAKES
2 cups quick-cooking oats
2 cups buttermilk
1/2 cup egg substitute
2 tablespoons canola oil
1/2 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins
1. In a small bowl, combine oats and buttermilk; let stand for 5 minutes. Stir in egg substitute and oil; set aside.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the wet ingredients just until moistened; add the raisins.
3. Pour batter by heaping 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.
PER SERVING 2 pancakes equals 274 cal., 7 g fat (1 g sat. fat), 3 mg chol., 505 mg sodium, 44 g carb., 3 g fiber, 10 g pro. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.