We have tried countless pancake recipes and this is my current favorite. They are dense but fluffy, sweet but not too sweet, hearty and filling and most of all absolutely yummy. The girls gobble these up and there is only 1/2 cup of brown sugar in a double batch! I always double the recipe so I have enough left over to freeze two packs of 8-10 pancakes. I love to be able to pop pancakes from the freezer for an any day treat.
Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 egg
2 cups milk or rice milk
1 1/2 tablespoons vegetable oil
2 banana, mashed
2 teaspoon vanilla extract
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 egg
2 cups milk or rice milk
1 1/2 tablespoons vegetable oil
2 banana, mashed
2 teaspoon vanilla extract
Recipe adapted from
This recipe comes from all recipes
Recipe
- Blend the oatmeal in a blender until it resembles course flour. Whisk the dry ingredients together in a large bowl (from oatmeal to cinnamon)
- Now that the blender is empty add remaining ingredients (egg through vanilla) and blend until well combined.
- Pour the wet ingredients into the the dry ingredients and mix until just combined. If the batter seems too thick add more milk a tablespoon at a time. It should be thicker, not runny
- Heat large griddle to medium heat. Drop pancakes in desired size. We use around a heaping quarter cup for each pancake. Flip when bubbles form on top top to brown the other side.
- Serve warm with fruit or syrup if desired. These are sweet enough to stand on their own, go light on the syrup
Original Recipe Modifications
- eliminated the dry milk
- added cinnamon
- blended ingredients instead of hand mixing
- reduced oil
- increased banana
- used rice milk
- used pasteurized egg product
