03/16/08

• 1 1/4 cups rolled oats

• 2 cups milk

• 1 egg

• 3/4 whole wheat flour

• 1 tablespoon baking powder

• 2 packets of splenda

• 2 teaspoons oil

• 1/2 teaspoon salt

• 1 teaspoon vanilla

In a medium bowl combine the oats and milk. Set the mixture aside for 10 minutes. Stir in remaining ingredients; letting the batter stand for 30 minutes in the refrigerator. Cook as regular pancakes on a heated nonstick skillet coated with cooking spray. Yields: 12 pancakes.