Super Duper Oatmeal Pancakes

Photo by Kellie C.

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup whole-wheat flour

  • 1/4

    cup all-purpose flour

  • 1/4

    cup rolled oats •1/3 cup chopped dried cranberries and apricots

  • 1

    tsp. baking powder

  • 3/4

    tsp. salt

  • 1

    egg

  • 1/2

    cup 1% milk

  • 1 1/2

    cups cooked oatmeal

  • 1

    Tbsp. vegetable oil, for frying

  • 2

    cups chopped fresh nectarines and plums, as topping

  • Honey (1 Tbsp. per serving)

Directions

1. Heat oven to 200° F. Combine flours, oats, dried cranberries and apricots, baking powder, and salt in a large mixing bowl. 2. In a separate bowl, whisk together egg and milk; stir in the cooked oatmeal until just incorporated. Mix oatmeal with dry ingredients, stirring gently; don’t over mix. Consistency should be that of thick pancake batter; if needed, add more milk or whole-wheat flour, a little at a time, as needed. 3. Put a large skillet or griddle over medium heat. When a few drops of water skid across the surface, add a very thin film of oil and let it become hot. Spoon out the batter, to make desired size pancakes. 4. Cook until bubbles form on the top, about 2-3 minutes. Carefully flip over pancakes and cook until they’re browned on each side, 2-3 minutes more. As they finish, put them on a plate and hold in the oven while cooking remaining pancakes. 5. Serve with fresh fruit and honey.

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