1. In a medium bowl, combine oats, milk, and maple syrup; let stand for 5 minutes.
2. Meanwhile, in a large bowl, whisk together whole wheat and all-purpose flour, baking powder, and salt. Whisk eggs and melted butter into milk mixture until blended, and then stir in cheese. Pour milk mixture over dry ingredients and stir until combined (a few lumps should remain).
3. In a large non-stick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup (50 mL) batter per pancake into skillet, spreading to about 1/2 inch (1 cm) thick. Cook for 2 to 3 minutes or until bottoms are golden and edges look dry; turn and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning. Serve topped with fruit and syrup.
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.
Per Serving: 18 g protein;
396 mg (36% DV) calcium;
476 calories; 19 g fat; 61 g carbohydrate; 6.2 g fibre; 222 mg sodium