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Light, Fluffy Oatmeal Pancakes
New product
- 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
More info
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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