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Ingredients
- 3/4 cup large flake rolled oats
- 1 cup milk - any kind
- 1/2 cup flour, white or whole wheat
- 1 Tbsp. brown sugar
- 1 Tbsp. baking powder, use a little more if using whole wheat flour
- 1/4 tsp. salt
- 2 eggs
- 2 Tbsp. vegetable oil
Details
Servings 10
Preparation time 30mins
Cooking time 40mins
Preparation
Step 1
Mix oats and milk in small bowl. Set aside until oats have absorbed all the milk (15 to 20 minutes).
Combine flour, sugar, baking powder and salt in a separate large bowl.
Once oat mixture is ready, add eggs and oil to oats. Mix well.
Add oat mixture to flour mixture and stir well.
Let sit for 10-15 minutes before cooking.
Cook at medium heat in slightly buttered pan. Once bubbles appear on one side, flip over until second side is brown.
Leftover pancakes can be frozen and then popped in toaster for another day.
NOTE: Pancakes are very filling – most folks do not eat more than two, 6 inch pancakes.
Nutritional value is very high especially when using large flake oats, whole wheat flour, skim milk and canola oil
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