Oatmeal and Whole Wheat Pancakes


3/4 cup whole wheat flour
3/4 cup quick cooking oats (instant is best)
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 1/2 cups (12 oz) milk

  1. Combine all dry ingredients. 
  2. Combine wet ingredients, then add to dry. 
  3. Cook on a large skillet over medium heat.
Cook's Notes

These are very good - best when made with instant oats. I've been making these for many years. The recipe was adapted from one of Suzanne Somers' Somersize books, can't remember which one. Her recipe called for one egg white and skim milk, but I'll use one egg and any type of milk. I've even done this with almond milk, or half almond milk/half cow's milk. Put some preserves on these instead of syrup and you've got a pretty healthy breakfast (sometimes dinner in my house).


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