Oatmeal Pancakes
Yield
32-36
Preparation Time
10 minutes
Cooking Time
Common Allergens
milk, egg, wheat
Equipment List
Measuring cups and spoons
Large bowl
Mixing spoons
Lightly greased griddle or large non-stick skillet
Spatula or other tool to flip pancakes
Ingredients
1 1/2 cups (375 mL)
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)
Cinnamon
2 large
Eggs, beaten
1/4 cup (60 mL)
Olive or canola oil
Instructions
- In a large mixing bowl, blend rolled oats and milk; let stand five minutes.
- Stir together flours, sugar, baking powder, salt and cinnamon. Add dry ingredients, eggs, and oil to oats, stirring until combined.
- Pour 1/8 cup (30 mL) of 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 (approx. 3 minutes per pancake).
Recipe taken from Bake Better Bites
Note: Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food
Oatmeal Pancakes