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Golden Oat Pancakes

My husband's face lights up when I serve these county-style flapjacks. Serve them with fresh fruit or syrup. —Raymonde Bourgeois, Swastika, Ontario
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    5 servings

Ingredients

  • 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, room temperature, lightly beaten
  • 3 tablespoons canola oil

Directions

  • 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 freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or, place 2 pancakes on a microwave-safe plate and microwave 1 to 1-1/4 minutes or until heated through.
Nutrition Facts
2 pancakes: 270 calories, 13g fat (2g saturated fat), 80mg cholesterol, 498mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 8g protein.
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