Oatmeal Pancakes

This recipe is taken from the 1982 Milk Calendar. Brunch a bunch of friends this weekend. These pancakes are wonderful when served with maple syrup and good company.

  • Prep: 5 min
  • Cooking: 20 min
Yields 16 - 18 pancakes
oatmeal pancakes

Ingredients

  • 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) brown sugar
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) ground cinnamon
  • 2 eggs beaten
  • 1/4 cup (60 mL) butter melted

Preparation

In a large mixing bowl, blend rolled oats and milk; let stand 5 min.

Stir together flours, sugar, baking powder, salt and cinnamon. Add dry ingredients, eggs and melted butter to oats, stirring until combined.

Pour 1/4 cup (60 mL) batter for each pancake onto a hot, lightly greased griddle. Cook each pancake until edges become dry and surface is covered with bubbles. Turn and cook second side until golden brown.

Tips

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Nutrition

Nutritional Information

per serving
Energy: 119 Calories
Protein: 5 g
Carbohydrate: 16 g
Fat: 4 g
Fibre: 1.9 g
Sodium: 151 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 8 % / 83 mg
Phosphorus: 16 %
Magnesium: 13 %
Thiamin: 12 %
Selenium: 12 %