Hot pancakes topped with maple syrup and butter (and maybe a sprinkle of powdered sugar) make a great breakfast on the weekend. These pancakes have oats in them which makes them heartier and healthier than your normal flapjacks. They are quick to put together, and I guarantee they’ll be just as quick to disappear!
This recipe is delicious as is, but I can imagine that it would easily tweak to be even healthier. Sub in up to half-a-cup of whole wheat flour if you wish.
Begin by mixing the dry ingredients together in a bowl. I like to use a large, 2-quart bowl with a spout (this one is similar to mine), so I can pour the batter directly from the bowl onto a hot griddle.
Then, combine the wet ingredients together and mix really well. Make sure the eggs are fully beaten.
Pour the wet ingredients into the dry and stir until it’s mixed and there are not any big lumps.
Heat up a griddle (or in my case, skillet) and grease lightly. I pour a small amount of oil in the center, and then use a paper towel to smear it around the whole pan. I wipe the skillet with the paper towel between pancakes to keep the skillet well-oiled. Pour in about 1/4 to 1/3 cup of batter at a time. This will produce pancakes about 6 inches or so in diameter.
The pancakes are ready to turn when you see lots of bubbles forming on the surface. The edges will start to look a bit dry as well.
With a large spatula, carefully flip the pancake to the other side, and cook until golden brown.
While the other pancakes cook, you can keep the cooked pancakes warm in a 250 degree F oven. I recommend not stacking them, so they don’t steam and get soggy. Wait to stack them until just before serving with a pat of butter and hot maple syrup.
Adapted from Taste of Home
1 cup oats (quick cooking or old fashioned)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups milk
1/4 cup vegetable or canola oil
Mix together oats, flour, sugar, baking powder, and salt in a large bowl. Combine eggs, milk, and oil in a small bowl and mix together well. Add the milk mixture to the flour mixture and stir just until combined. Pour batter about 1/4 to 1/3 cup at a time on a greased hot griddle or skillet. Turn when bubbles form on the top of pancakes. Flip, and cook until second side is golden brown. Keep warm in a 250 degree F oven until ready to serve.
Makes 6 to 8 pancakes.