Oat Pancakes

Though my husband has gone back to low-carb after some holiday indulgence, he does have small quantities of foods which are high in carbohydrates (but with good carbs) before he goes swimming in the morning. Doing this allows him to exercise better because it puts some glycogen in his muscles. People who do extreme low carb often find exercising more difficult because there's no sugar in their muscles for ready use.

These pancakes are a long-time favorite of his. They're relatively thin but have a good texture and taste because of the oatmeal. My husband usually has 2-3 with DaVinci sugar-free caramel syrup (which we get from the FBC) and plenty of butter.

The recipe makes 9 small pancakes.

Oat Pancakes recipe:

• 1/2 cup oatmeal (rolled oats)
  
• 2/3 cup milk
• 1/3 cup flour
• 2 packets of Splenda (or 2 tsp. brown sugar)
• 2 tsp. baking powder
• dash of salt
• 1 egg
• 1 tbls. canola oil
• dash of vanilla essence

In a large bowl, soak the oats, salt and milk for 10 minutes to soften the oats. Add the egg, oil, vanilla and Splenda and mix very well with a fork, spoon or whisk (though do not whisk vigorously enough to add a lot of air). Stir in the flour until thoroughly mixed and allow the batter to sit for a few minutes to settle.

Heat a large skillet or griddle and either lightly-grease it with butter or spray it with non-stick cooking spray. Cook over medium high heat until bubbles start to appear on the top and the edges start to look dry. Flip and cook until done. These are thin pancakes and don't take too terribly long to cook.