Another yummy Pancakes recipe to share with all "Pancake Lovers". A perfectly healthy breakfast to start the day as oatmeal are filling and also high in fibre. With any pancake toppings and additional fresh fruits it's just WOW!
Ingredients:
1/2 cup plus 2 tbsp Quaker Instant Oats
1 cup plain flour (sifted)
1/2 tsp baking soda (sifted)
1/2 tsp salt
1/3 cup brown sugar
1 large egg
2 tbsp cooking oil
1 cup buttermilk (I mix 1 cup milk with 1 tbsp fresh lemon juice)
Methods:
- In a bowl combine oats, flour, baking soda, salt and sugar. In another bowl add egg, oil, buttermilk and stir with a hand whisk. Stir into dry ingredients just until moistened.
- Pour batter by cup or soup ladle (amount depending on the size of your preferred pancakes) onto a lightly oiled heated non-stick pan. Turn when bubbles form on top and cook until the second side is golden brown. Repeat until all the batter is done. I prefer to pan-fried half of my pancakes more browned and half lighter browned for my children's preferences.
- Breakfast is served....
 |
| topped with whipped cream |
 |
| drizzled with maple syrup and topped with whipped cream |
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 oven of 190 degrees Celsius for 5 - 10 minutes.
Recipes adapted from Taste of Home
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