1½ cups (375 mL) low-fat milk
2 tbsp (25 mL) canola oil
1 tsp (5 mL) vanilla extract
2 ½ cups (625 mL) Oat Cinnamon Pancake Mix
OAT CINNAMON PANCAKE MIX:
2 ⅔ cups (650 mL) whole wheat flour
1 ½ cups (375 mL) large-flake rolled oats
1/4 cup (50 mL) brown sugar
¼ cup (50 mL) granular low-calorie sweetener with sucralose
2 tbsp (25 mL) baking powder
2 tsp (10 mL) cinnamon
1/2 tsp (2 mL) salt
1. In bowl, combine flour, oats, sugar, sweetener, baking powder, cinnamon and salt. Store tightly sealed container for up to 1 month.
2. TO MAKE PANCAKES: Whisk together milk, egg, oil, and vanilla. Place pancake mix in bowl; pour egg mixture into dry mixture and stir just until dry ingredients are moistened.
3. Heat large non-stick skillet over medium heat until hot. Spray with non-stick cooking spray. Drop batter by ¼ cup (50 mL) measure onto pan. Cook pancakes for 3 minutes, or until bubbles break on top of underside is golden brown; flip and cook other side until golden.