1/2 c Quick-cooking rolled oats
1/2 c Apple — * * shredded
2 c Water
2 tb Sugar
2 c Pancake mix, complete — *
1/2 ts Cinnamon
Recipe by: Pillsbury Fast and Healthy – Sept/Oct, 1993 Preparation Time:
0:30 In medium bowl, combine rolled oats and water; let stand 5 minutes.
Meanwhile, heat large nonstick skillet or griddle tomedium high heat
(375F). Grease lightly with oil. Add remaining ingredients to rolled oats
mixture; stir just until all ingredients are moistened. (Batter will be
thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to 1
1/2 minutes, turning when edges look cookied and bubbles begin to break on
surface. Continue to cook 1 to 1 1/2 minutes or until golden brown. Serve
with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use low-fat
Bisquick if you prefer.
Yields
5 Servings