Mexican Pancakes

Ingrédients

• 8 oz sliced black olives
• 1/2 tasse sliced mushrooms
• 1/2 large finely chopped onion
• 0,12 tasse green chili peppers
• 3 tsps baking powder
• 1/4 tasse sweetener
• 1/2 tasse frozen corn
• 1/2 cup cornmeal
• 1 1/2 tasses rolled oats
• 1/2 cup whole wheat flour
• 1/2 tasse white flour
• 1 tasse fat free milk

Directives

1. Mix all ingredients together. Eyeball the amount of ff milk to add (can use water as well) to come up with a nice thick pancake like batter.
2. Heat electric skillet (or cast iron skillet) to a nice hot temperature. Pour a bit of olive oil in skillet to keep pancakes from sticking. Not much is needed.
3. Pour batter and let 'bake' about 10 minutes per side, keeping lid on skillet.
4. Top with either shredded cheese or sour cream.
5. Homemade chili would make a nice addition as well.
6. Note: I substituted xylitol (which has less calories) for the sweetener.