- 1 cup old-fashioned oats
- 1-1/3 cups 2% milk
- 3/4 cup all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons brown sugar
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 3 tablespoons canola oil
- In a small bowl, mix oats and milk; let stand 5 minutes. In a large bowl, whisk flour, baking powder, brown sugar and salt.
- Stir eggs and oil into oat mixture. Add to flour mixture; stir just until moistened.
Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place two pancakes on a microwave-safe plate and microwave 1 to 1-1/4 minutes or until heated through. Yield: 10 pancakes.
Reviews for Golden Oat Pancakes
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"These pancakes were quick, easy and hearty - my picky eaters gobbled them up! Definitely a keeper!"
"This "must know" pancake is one to add to your recipe box. Includes staple pantry ingredients, super simple, light and fluffy. I made them for my parents and little girls for breakfast this morning and we all were ready and fueled for the day. I will definitely make them again and maybe use whole wheat flour just because we usually use it."
"Quite tasty! A nice change of pace to regular pancakes. I added a little vanilla, they almost tasted like an oatmeal cookie :)"
"this is a must have recipe for breakfast or anytime!! light and fluffy I served with cooked apples"
"These were very good and a nice change from regular pancakes. They were easy to make and I liked they are made with hands on ingredients"