This morning I made these wonderful pancakes for the second time and made some changes to make them even better! Instead on the all-purpose flour I substituted oat flour made by grinding up regular oats in my food chopper (or a blender), added one packet of Splenda in addition to the sugar, and used 1/2 t. vanilla in place of the nutmeg and lemon zest. They were oat-standing! I use oats whenever I can in my bread recipes to provide the extra fiber and lower the Weight Watchers points. I topped them with some sugar-free syrup, but you could omit the fruit and make a blueberry sauce topping if you wanted, as well. Combinations are endless!
Tana, The Villages, FL