- 1 cup quick-cooking oats
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 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.
Reviews for Oat Pancakes
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"Awesome recipe, I have used it since it was in the magazine. You can change the flavors by using the instant flavored oatmeal packets (measure the 1 cup). Then leave the sugar and salt out of the recipe, it's already in the oatmeal. My favorite way to eat Apple Cinnamon oatmeal!"
"Wonderful recipe. I added mashed bananas and shake of cinnamon. Healthy, hearty and tasty. Thank you!"
"We LOVE these pancakes. I add cinnamon and serve with agave syrup."
"I didn't expect these pancakes to be as nice and fluffy as they were. We topped them with bananas foster. Very good!"
"This tasted a bit too much like oatmeal for me, it was very flat. I did not have lemon juice on hand, so I substituted with some lemon extract, which may have been the problem. I will make this recipe again, but with a few tweaks."