October 17, 2009

Oatmeal Pancakes

Should I be embarrassed that I have about 10 different pancake recipes? And should I feel ashamed that we eat them for dinner? Well, I'm not. We ate these for breakfast recently. But I'll probably make them for dinner soon. I like to shake things up like that. And everyone here likes pancakes. My boys ate the leftovers with peanut butter for lunch, like a pancake sandwich. This made enough to feed the kids and myself. If my husband had been eating with us I would have done another batch.

1 1/4 c. quick cooking oatmeal
1 c. whole wheat flour
1 c. white flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2/3 c. packed brown sugar (you could probably use 1/2 c.)
2 eggs
4 tbsp. melted butter or margarine or vegetable oil
1 1/2 tsp. vanilla
2 c. buttermilk (or regular milk - I used the powdered buttermilk today)

Mix the dry ingredients together. Then chuck in the wet ingredients and stir it until combined. The oatmeal will want to hang out at the bottom so make sure you make it join the party. Cook on a hot griddle, at about 300 degrees. These are so sweet you don't really need syrup. Or if you do use syrup, add just a touch.

You could use all whole wheat flour, or all white flour. I've found that cinnamon and vanilla help to "hide" the wheat flavor.

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