Oatmeal PancakesContributed by: Bob's Red Mill Natural Foods
Directions
In a small saucepan heat milk till hot; stir in oats; let stand for 5 minutes.
In a mixing bowl combine oat flour, sugar, baking powder and salt. Add oat-milk mixture. In a small bowl combine egg yolks and cooking oil; add all at once to flour-oat mixture, stirring just till combined. In another bowl beat egg white till stiff peaks form; fold into the batter. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook till golden brown, turning to cook other side when pancake has a bubbly surface and slightly dry edges. Use a 1/4 cup measure as a handy scoop for transferring pancake batter from the bowl to the griddle. If you want smaller pancakes, switch to a 1 tablespoon measure. That will put just the right amount of batter on the griddle for dollar-size pancakes. Makes 12 pancakes. |
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Ratings & Comments (2)
2 Reviews 
Irene Adler April 20, 2012
Excellent! I added frozen blueberries, then froze the leftovers, which came out great (thawed overnight in the fridge and heated in the oven). Great recipe!
AustinMama October 23, 2012
These are delicious! I used regular rolled oats (as opposed to quick cook) and they turned out great. I try to avoid eating wheat, but pancakes are my downfall. Thanks to this recipe, I don't have to sacrifice. In fact, I actually like these even more than traditional pancakes!
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Nutritional Information
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