Oatmeal Pancakes (Laurel’s Kitchen)

1 1/8 cups milk
1 cup rolled oats
2 tablespoons oil
2 eggs, beaten
½ cup whole-wheat flour
1 tablespoon brown sugar
1 teaspoon baking powder
¼ teaspoon salt

Combine milk and rolled oats in a bowl and let them stand at least 5 min. Add the oil and beaten eggs, mixing well. Then stir in the flour, sugar, salt, and baking powder. Stir just until dry ingredients are moistened.

Bake on a hot, lightly oiled griddle, using ¼ cup batter for each pancake. Turn them when the top is bubbly and the edges are slightly dry.

Makes 10-12 4 inch pancakes.


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