I think this is a very cool recipe.  It’s from an eggless book I have, as my hubby’s allergic to eggs.  It’s called The Food Allergy Mama’s Baking Book by Kelly Rudnicki.  This recipe uses NO REFINED WHITE FLOUR.  Usually I see healthier recipes that use partial white and wheat flour but this one doesn’t dabble with refined!  The only hint is make the pancakes small, about 1/4 cup or less, they spread and will get crumbly.  This is so healthy (for a pancake) and diabetic-friendly, and carb-friendly!  If you’re eating this way for low carb or diabetic/prevention reasons, just remember don’t ruin it with loads of butter or full-sugar syrup.  ENJOY!  I just did the skillet and did not used the warmed oven. Yield about 20 pancakes.  I yielded 18.

INGREDIENTS:

• 1 cup quick-cooking oatmeal
• 1 cup whole-wheat flour
• 2 tablespoons sugar
• 6 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons water (1/4 cup)
• 1 1/2 cups milk (or soy or rice milk)
• 4 tablespoons vegetable oil

1. Preheat a cast-iron griddle or similar pan on medium heat until hot, and preheat oven to 200° F.
2. Meanwhile, in a large bowl, combine the oatmeal, flour, sugar, baking powder, and salt with a wire whisk. 
3. In a large measuring cup, combine the water, soy milk, and oil.
4. Pour the water mixture into the dry ingredients, and mix with a wire whisk until just combined.  Do not overmix, a few lumps are fine!
5. Spray the griddle with cooking spray.  Pour about 1/2 cup of batter onto the heated griddle.  Cook until small bubbles start to form on top. 
6. Flip and cook other side until light brown.
7. Transfer the pancakes to warmed oven and repeat (optional).