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Oatmeal Pancakes

Serves 8 / Prep tip: Cook more than you need for dinner; these keep well in the fridge and make great, spill-free car snacks. Serving tips: Serve with vanilla or plain yogurt, applesauce, fresh or frozen berries, bananas, or whatever fruit is in season. Scrambled eggs make a nice accompaniment, too.

3/4 cup white whole-wheat flour

1/2 cup toasted wheat germ

1 cup quick-cooking oats

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 1/2 teaspoons agave nectar or sugar

1 teaspoon grated orange zest (optional)

2 1/2 cups low-fat buttermilk

1. Mix all dry ingredients (flour through salt) together. In a separate bowl, whisk egg, agave or sugar, and orange zest (if using); add buttermilk and whisk. Stir wet ingredients into dry and mix until just combined. Pour batter into a hot frying pan lightly coated with cooking spray. When edges appear dry, flip and cook other side until well browned.

PER SERVING: 145 cal, 18% fat cal, 3g fat, 1g sat fat, 30mg chol, 8g protein, 23g carb, 3g fiber, 393mg sodium

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