Oatmeal Pancakes Or Waffles

• 1 cup skim milk
• 1 1/2 cups boiling water
• 1 1/2 cups oatmeal or 1 1/2 cups rolled oats
• 2 tablespoons Splenda granular or 2 tablespoons sugar
• 1/3 canola oil
• 2 whole eggs or 1/2 cup egg substitute
• 1 cup whole wheat flour (preferably stone ground) or 1 cup unbleached flour
• 1/2 teaspoon sea salt or 1/2 teaspoon salt
• 1 tablespoon baking powder
• 3/4 - 1 1/4 cup skim milk (to thin batter as needed)

1. Pour boiling water over oats; stir to moisten.
2. Add oil, egg, and 1 cup skim milk.
3. Stir.
4. Mix together salt, flour, Splenda (or sugar) and baking powder.
5. Add to oatmeal mixture and stir.
6. Add enough remaining skim milk (3/4 to 1-1/4 cups) to make a medium thick batter (for waffles) or a thinner batter (for pancakes).
7. Make 4-5 inch pancakes on hot griddle, letting them brown a little (about 2-4 minutes) or waffles in waffle iron according to manufacturer's instructions.
8. NOTE: Batter is best if covered, refrigerated and left to sit overnight, but can be used immediately with very good results.

milk, boiling water, rolled oats, splenda, canola oil, eggs, whole wheat flour, salt, baking powder, milk

Taken from www.food.com/recipe/oatmeal-pancakes-or-waffles-77542 (may not work)