Friday, September 24, 2010

Oatmeal Pancakes

I love pancakes. Pancakes for breakfast, breakfast for lunch, and especially pancakes for dinner. Fortunately, my family loves them, too. Sometimes I add blueberries, sometimes chocolate chips. Now I add oatmeal.

Oatmeal, you ask? Yes. The addition of oats gives the pancakes a hearty texture and a boost of nutrition. And the pancakes keep you filled up longer. What's not to like about that?

Here's what you need:

1/2 cup unbleached white flour
1/2 cup wheat flour (you can use whole wheat or white wheat)
1 cup quick cooking oats
2 TBSP sugar
2 teas baking powder
1 teas baking soda
1 teas salt
1/2 teas cinnamon
1 3/4 cup milk
2 teas vanilla
1/4 vegetable oil
2 eggs

In a large bowl, mix the dry ingredients. In a separate bowl, combine the milk, vanilla, oil and eggs until well blended. Stir into the oat mixture.

Using a 1/4 cup measuring cup, scoop the batter onto a lightly greased, heated griddle or frying pan. Cook until done on both sides. Serve hot with syrup or applesauce.