Ingredients
- 1 c. old fashioned oats
- 1 1/3 c. 2% milk
- ¾ c. all purpose flour
- 4 tsp. baking powder
- 4 tsp. brown sugar
- ¼ tsp. salt
- 2 large eggs, lightly beaten
- 3 T. canola oil
Directions
- In a small bowl, mix oats and milk; let stand 5 minutes.
- In a large bowl, whisk flour, baking powder, brown sugar and salt.
- Stir eggs and oil into oat mixture.
- Add to flour mixture; stir just until moistened.
- Lightly grease a griddle; heat over medium heat.
- Pour batter by 1/4 cupfuls onto griddle.
- Cook until bubbles on top begin to pop and bottoms are golden brown.
- Turn; cook until second side is golden brown.
- Freeze option:
- Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag.
- To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° 5- 10 minutes.
- Or, place two pancakes on a microwave safe plate and microwave 1 to 1 1/4 minutes or until heated through.
- Yield: 10 pancakes.