Breads: MaryAnne's Ginger Oat Cakes

By JoFClark

Ingredients

• 1 1/2 cup milk
• 3/4 cup regular or quick oats
• 1 cup all purpose flour (or whole wheat flour)
• 1 1/2 t baking powder
• 3/4 t cinnamon
• 1/2 t ginger
• 1/4 t ginger
• 1/4 t soda
• 4 egg whites
• 2 T oil
• 3 T molasses

Preparation

Step 1

Heat milk and stir in oats, remove from heat and let stand for five minutes.
Combine dry ingredients. Set aside.
Add egg whites, oil and molasses to oats and milk.
Add oat mixture to flour mixture. Stir until moist.
Pour 1/4 cup batter onto lightly oiled skillet for pancake. Cook until golden brown.
Serve with bananas and orange marmalade.

May store in refrigerator for up to 2 weeks.