I LOVE coming up with creative ways to get my kids to eat healthy things! I’m always making pancakes. So, it’s easy to rotate oatmeal, into a meal my family already loves!
I usually top my oatmeal pancakes with whipped cream, cinnamon sugar and a touch of syrup. The batter is light (similar to buttermilk) but the texture is hearty. I use whatever oatmeal I have on hand; quick cooking – berries and cream, regular or hearty steel cut Irish oatmeal. The heartier the oats, the denser the pancake. They are delicious both ways!
- 1 cup quick cooking oats
- 1 cup flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 1½ cups milk
- ¼ cup vegetable oil
- 1 teaspoon lemon juice or vinegar
- Combine lemon juice or vinegar with milk and stand 5 min. In a separate mixing bowl, combine oats, flour, sugar, baking powder and salt. Add soured milk to flour mix and stir until moist.
- Pour batter about ¼ cup full onto a lightly greased hot griddle. Flip when bubbles form on top of panckes. Cook until second side is golden brown.