“Making these pancakes was a tradition in my husband’s family when he was growing up, and now they are a tradition in my house,” says Alison Sweeney, host of The Biggest Loser and author of The Mommy Diet, which is being released in paperback in December. “Now I love making them with my kids as part of a relaxed holiday morning at home.”

2 cups cooked oatmeal, cooled

1 ½ cups milk

3/8 cup safflower or vegetable oil

2 eggs

1/3 cup whole wheat flower

2 tablespoons powdered milk

¼ teaspoon salt

1. In a medium bowl, mix the cooled oatmeal with the milk. Whisk in the oil.

2. In a separate small bowl, beat the eggs, then stir the beaten eggs into the oatmeal mixture. Stir in the whole wheat flour, powdered milk, and salt.

3. Heat a griddle or skillet on medium-high heat, and spray lightly with cooking oil. When the griddle or pan is hot, use about ¼ cup of batter to make 2 pancakes, and cook for 1 to 2 minutes on each side, until golden brown. Stir the batter occasionally while it sits as you’re making the first batches of pancakes.