This recipe is taken from the 2014 Milk Calendar. "These delicious pancakes make for a satisfying and filling breakfast that will keep you energized all morning! We top them with yogurt and fresh fruit for a healthy start to the day."
-Recipe from Juliann Blaser Lindenbach from Balgonie, Saskatchewan
- Prep: 10 min
- Cooking Time (per batch): 3 min - 5 min
- 1 1/2 cups (375 mL) quick-cooking rolled oats
- 2 cups (500 mL) Milk
- 1/2 cup (125 mL) whole wheat flour
- 1/2 cup (125 mL) all-purpose flour
- 1 tbsp (15 mL) packed brown sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) ground cinnamon
- 2 eggs beaten
- 1/4 cup (60 mL) butter melted
- Butter for cooking
In a large bowl, combine rolled oats and milk, let stand 5 minutes.
In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon.
Whisk eggs and 1/4 cup (60 mL) butter into milk mixture until blended. Pour over flour mixture and stir just until combined Heat a large nonstick skillet over medium heat. Brush with a thin layer of butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for 2 to 3 min or until bottoms are golden and edges look dry; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning.
Let extra pancakes cool on a wire rack then layer with waxed or parchment paper and freeze in a resealable bag for up to 1 month. Pop in the toaster for a quick, weekday breakfast.
Tip for Kids: Sprinkle a few chocolate chips over the batter just as you pour it into the pan for a treat!
Add 1 to 2 cups (250 to 500 mL) fresh blueberries or toasted pecans to the batter.
Top 5 Nutrients
|Calcium:||6 % / 69 mg|