Growing up I had my fair share of pancakes but like most people, probably ate pancakes that were made with flour as the main grain ingredient. As an adult, I wanted a version of pancakes that had a little more umph so I looked for a good oatmeal-based recipe. After all, oatmeal pancakes should have a decent amount of rolled oats in my opinion.
A lot of recipes called for a token amount, maybe 125 ml, or a 1/2 cup. This recipe uses a hefty one and a half cups of rolled oats! You can make these will milk or your favourite milk alternative. I’d recommend 100% organic soy beverage. That way you know you’ll be getting a beverage that uses the whole soy bean and not just a beverage that uses water and isolated soy protein. As well, like milk, soy beverage delivers on protein making these both high fiber and high protein.
- ½ cup flour
- 1 – ½ cups instant rolled oats
- 1- tablespoon baking powder
- 1 tsp salt
- 1 egg beaten
- 1- tablespoon oil
- 1- tablespoon honey
- 1 - ½ cups skim or 1% milk
Stir all dry ingredients together in a large mixing bowl. Add the remaining ingredients and stir until well mixed.
Fry on a hot non-stick griddle (or use non-stick spray), turning when the edges begin to get firm, or when bubbles form and pop.
Top with a little jam or syrup.