Oat Cakes with Fresh Fruit Topping
Makes 6 servings
|1/2||cup sugar, divided|
|1||teaspoon lemon juice|
|1/2||cup uncooked quick oats|
|1||cup whole wheat flour|
|2-1/2||teaspoons baking powder|
|1-1/4||cups fat-free (skim) milk|
|1/2||cup plain fat-free yogurt|
|Nonstick cooking spray|
- Place half of raspberries in medium bowl; mash with potato masher. Set aside remaining raspberries.
- Combine 1/3 cup sugar and cornstarch in small saucepan. Stir in water until smooth. Cook and stir over medium heat until mixture comes to a boil. Add lemon juice and mashed raspberries; return to a boil. Remove from heat; let stand 15 minutes. Stir in remaining raspberries.
- Stir oats in heavy skillet over medium heat 3 minutes or until slightly browned. Place in medium bowl; cool 10 minutes. Stir in flour, baking powder and remaining sugar. Combine milk and yogurt in small bowl; stir into flour mixture just until all ingredients are moistened. (Batter will be lumpy.)
- Coat nonstick griddle or heavy skillet with cooking spray. Heat over medium heat until water droplets sprinkled on griddle bounce off surface. Drop batter by scant 1/4 cupfuls onto griddle; spread batter to form 4-inch round cakes. Cook 2 minutes or until top is covered with bubbles. Turn cakes; cook 2 minutes longer or until browned. Serve warm with raspberry topping.
Hulled, sliced strawberries or blueberries can be substituted for the raspberries. Mash half the berries and leave the rest whole.
|Serving Size:||2 oat cakes with 1/3 cup topping|
|Calories from Fat||5 %|
|Total Fat||1 g|
|Saturated Fat||<1 g|
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