Oatmeal Pancakes

Name: Oatmeal Pancakes
Yield: 16 - 18 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

Our dietitians' favourite

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

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

READY FOR REWARDS?

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.