Pancakes aren’t something that I make often but from time to time I like to put something a little special on the table, at least to us. Being reluctant to give eating as healthy as possible I made these this morning and they were delicious.
MAKES: 8 servings
INGREDIENTS:
2 cups milk
1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup wheat germ
2 tablespoons brown sugar
1 tablespoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla extract
1/4 cup vegetable oil
DIRECTIONS:
In bowl, pour milk over rolled oats; let stand for 5 to 7 minutes.
In another bowl, stir together flours, wheat germ, sugar, baking powder, cinnamon and salt.
Beat eggs and oil together with the vanilla.
Add the eggs, oil and vanilla mix to dry ingredients along with milk/oats mixture, stirring just until mixed (if batter is too thick, add a little more milk or too thin a little more flour).
Heat a large greased griddle to medium or med-high heat (about 350F for electric griddle).
Pour in about 1/3 cup batter for each pancake and cook for about 2 minutes or until bubbles on top break but do not fill in, and bottoms are golden and set.
Turn over and cook for about 1-2 mins longer or until they bounce back when lightly touched in the center.
Serve with butter and maple syrup and enjoy.
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