Oat pancakes for breakfast or brunch are another appealing way to introduce the entire family to higher-fiber foods. Whole grain oats add a nutty flavor and moist, tender texture to these light pancakes. Skim milk and vegetable oil keep fat and fat cholesterol levels low. Best of all, 3 four-inch cakes contain just 236 calories. Top with fresh or frozen strawberries for a sweet, wholesome treat even weight watchers can enjoy.

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

Heat griddle over medium-high heat (or preheat electric griddle or skillet to 375 degrees). Oil lightly, combine dry ingredients. Add milk, egg substitute and oil; stir just until dry ingredients are moistened. For each pancake, pour about 1/4 cup batter on hot griddle. Turn when tops are covered with bubbles and edges look cooked. Turn only once. Makes 12 pancakes.