This recipe comes to you courtesy of Tiffany, who asked a question recently about oatmeal. She followed up and demonstrated her love of oats with this family recipe for Golden Oat Pancakes. We made them last weekend and loved their hearty texture and moist, whole grain goodness.
We highly recommend serving these with the chunky peach pancake topping from Monday...
Golden Oat Pancakes
about 1 dozen pancakes
1 1/3 cups milk
1 cup rolled old fashioned oats
2 eggs
1 tablespoon vegetable oil
2/3 cup flour
4 teaspoons baking powder
1 tablespoon brown sugar
1/2 teaspoon salt
Combine milk and oats and let stand five minutes. Beat the eggs lightly in a separate bowl then add along with the oil. Combine flour, powder, sugar and salt and stir into oat mixture. Let sit for about five more minutes or until slightly bubbly. Pour onto a hot griddle, or nonstick pan; flip when bubbles form and the edges are beginning to look dry.
Good Pancake Toppings
• Chunky Peach Pancake Topping
• Plum and Earl Grey Preserves
• Plum Cinnamon Jam
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Faith,
When you say old fashioned oats, do you mean steel cut or the rolled quicker cooking kind?
Thanks!
Good question Nisha - rolled old-fashioned (not the groats). I'll update the recipe...
Sounds and looks great, could you share the info for the plates please, they're beautiful?
Sasha, they are my mother's and I unfortunately don't know where she got them! She's got a thing for blue and white plates; she tends to pick up all sorts of patterns at garage sales. They're matched only by color - very pretty!
I cooked these for breakfast today. Very good. Light and tasty.
I made this for breakfast this morning, except I used cake flour and added a pinch of cinnamon along with some raisins. very tasty recipe!
I like this recipe so much I make it in advance and keep it in the fridge.
Tried these this morning and they were wonderful! I was out of milk so used soymilk instead, I think the slight sweetness worked well. Also I added some chopped walnuts to the last half of the batch which made them extra hearty. Thanks for the recipe I'll be using it again soon!