1 c. flour
1/2 c. Quaker oats (quick or old fashioned, uncooked)
1 tbsp. baking powder
1/2 tsp. salt
1 c. skim milk
1/4 c. egg substitute or 1 egg, beaten
2 tbsp. vegetable oil

Heat griddle over medium high heat. Oil lightly. Combine dry ingredients. Add milk, egg substitute and oil; stir until moistened. For each pancake pour about 1/4 cup on hot griddle. Turn when tops are covered with bubbles and edges look looked. Turn only once.

Nutritional Information: Serving size three 4 inch pancakes. Calories 236; fat 8 g; cholesterol 1 mg; 33 carbohydrates; 147 mg calcium; 2 g fiber; 8 g protein; 361 mg sodium.