Whole Wheat Oatmeal Pancakes

04/25/2014

These delicious pancakes make for a satisfying and filling breakfast that will keep you energized all morning! We top them with yogurt and fresh fruit for a healthy start to the day.

Ingredients

1-1/2 cups quick-cooking rolled oats
2 cups milk
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tbsp packed brown sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
2 eggs, beaten
1/4 cup butter, melted
Butter or oil for cooking

Directions

1. In a large bowl, combine rolled oats and milk, let stand for 5 minutes
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, salt and cinnamon
3. Whisk eggs and 1/4 cup of butter into the milk mixture until blended. Pour over flour mixture and stir just until combined
4. Heat a non-stick skillet over medium heat. Brush with a thin layer of butter or oil. Ladle about 1/4 cup batter per pancake into skillet. Cook for 2-3 minutes or until bottoms are golden and puffed. Repeat with remaining batter, adjusting heat as necessary to prevent burning.

Left overs can be stored in the freezer for up to a month and put in the toast to reheat for a quick breakfast!