Pan-Cake

Ingredients:
Milk, 1%, 1 fl oz
Egg, fresh, 1 medium
Water, tap, 2 fl oz
Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry and milled)
Fat Free Sour Cream, 2 tbsp

I've used the da' p-cakes for breakfast with fat free cream cheese and fat free stawberry jelly. I've used these cakes as a bread substitute for lunch with lean ham, fat free cheese, lettuce, tamato and dijon mustard. (Eat with a fork the cakes are not strong enough to hold up like real bread.) I've used these cakes for dinner as a tortilla substitute. You can add your preferred spices like garlic, onion, and italian seasonings to make a more savory cake or you can substitute the fat free sour cream, instead use fat free yogurt of your choice of flavor. Example: fat free blueberry yogurt pancakes. If your pressed for time and don't have a lot of time to cook then you can pre-make these and refrigerate or even make a huge batch and freeze. I usually double up the ingredients and cook on a weekend. You can increase or decrease the water amount depending on the thickness of the pan cake you want (it will change the serving amount.) There are so many options to use the da' p-cakes as a subsititute on your diet...enjoy!

I process the rolled oats through a mixer/processor to a flour texture.
Add all ingredients into a bowl and mix for 2 minutes.
Lightly spray skillet with olive oil, on medium heat dip 2tbs of batter out spread in skillet in a circle shape and cook till dark brown on both sides.

Makes 7-8 cakes

Serving Size: makes 8 - 2tbs servings