Mmm Pancakes!

Breakfast can be quick and easy with a little weekend prep. This pancake recipe includes oatmeal and whole wheat flour, making them both satisfying and high in fiber. Plus they can be made ahead and frozen. Just pop them in the toaster for a quick breakfast or snack. Add a couple of scrambled eggs and you have an excellent breakfast.

 

Whole Wheat Oatmeal Pancakes

Makes about 24 pancakes

A little weekend food prep can yield a week’s worth of quick breakfasts. These pancakes are hearty, can be frozen and popped in the toaster when needed.

 

2 cups old fashioned rolled oats

2 cups milk plus 2 to 4 additional tablespoons of milk

1 cup whole wheat flour

2 teaspoons sugar

2 heaping teaspoons cinnamon

1 ½ teaspoons each baking powder and baking soda

1 teaspoon salt

2 eggs

2 tablespoons melted butter

2 teaspoons vanilla

 

The night before:

Combine the oatmeal and milk. Cover and refrigerate overnight.

 

The next morning:

Sift together the flour, sugar, baking powder, baking soda, cinnamon and salt, set aside. In a large mixing bowl beat eggs until frothy. Blend in cooled butter and vanilla and then add to the oatmeal mixture. Quickly blend in the flour mixture. The batter will be very thick. Add remaining 2 to 4 tablespoons of milk.

Preheat frying pan or griddle to medium heat or 345 degrees. Spray with cooking spray or use 1 tablespoon of oil per batch. Use a heaping tablespoon of batter for each pancake and pat it to spread out a bit. Turn over and cook on the other side when the edges are a bit dry and the pancake it a bit puffed. The pancakes will be about ¾ inch thick. Serve with syrup or your favourite topping.

To freeze:

Place pancakes on a cookie sheet in a single layer. Place a piece of waxed paper on top and place additional pancakes if necessary. Freeze until firm and then store in heavy freezer bags. To serve remove as many as needed and toast in a toaster or toaster oven.

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