My daughter brought this recipe home from school one day, and we loved it. Since then, these pancakes have been a regular part of Sunday morning breakfast, served with maple syrup, flavored syrup or applesauce and a big helping of grits.
- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1-1/2 cups milk
- 1/4 cup canola oil
- 1 teaspoon lemon juice
- In a large bowl, combine the first five ingredients. Combine the eggs, milk, oil and lemon juice; add to dry ingredients and stir just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 6 servings.
Originally published as Oat Pancakes in Taste of Home October/November 1993, p27
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