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Light, Fluffy Oatmeal Pancakes

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  • 2 1/2 cups milk, any kind
  • 2 cups rolled oats
  • 2 eggs
  • 3 Tablespoons melted butter
  • 1 cup (or more) white whole wheat/whole wheat/all purpose flour
  • 1 1/2 - 3 Tablespoons sugar or honey, depending on your sweetness preference
  • 1 3/4 teaspoons baking powder (1 1/2 t. for high altitude)
  • 1 3/4 teaspoons baking soda (1 1/2 t. for high altitude)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

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Directions:

Combine oats and milk in large bowl.  Let soak for 5 minutes.  Beat eggs and add to oat mixture along with butter.  Mix well.  Combine dry ingredients separately then add to oat mixture.  Give the batter a cursory mix and if it looks too runny, add more flour, 1 tablespoon at a time, until you've reached a slightly thickened consistency. Be sure to just mix until combined and not overdo it, otherwise you'll have tough hockey puck type pancakes that no amount of syrup can mask. 

Grease a nonstick griddle and place over medium heat on the stove.  Dollop 1/4 - 1/3 cup portions onto hot pan.  When pancakes begin to emit bubbles, flip and continue to cook until done, 1 - 2 minutes more. Remove to a plate, serve, and enjoy.

These can be placed on a cookie sheet, put in the freezer for 15 minutes, then stored in a resealable freezer bag for consumption at a later date.  Just take out desired amount of pancakes, plate them, and microwave for 15 or more seconds.  Homemade pancakes in a snap!

Makes 12 or more.

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Light, Fluffy Oatmeal Pancakes

Light, Fluffy Oatmeal Pancakes

  • 2 1/2 cups milk, any kind
  • 2 cups rolled oats
  • 2 eggs
  • 3 Tablespoons melted butter
  • 1 cup (or more) white whole wheat/whole wheat/all purpose flour
  • 1 1/2 - 3 Tablespoons sugar or honey, depending on your sweetness preference
  • 1 3/4 teaspoons baking powder (1 1/2 t. for high altitude)
  • 1 3/4 teaspoons baking soda (1 1/2 t. for high altitude)
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

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