Total Time
30mins
Prep 10 mins
Cook 20 mins

To make the oatmeal flour, blend 1 1/4 cup of rolled oat flakes in a blender or food processor.

Ingredients Nutrition

Directions

  1. In a large bowl, stir together the oatmeal flour, oat flakes, flour, baking soda, and salt until evenly blended.
  2. Add the sour milk and egg replacer and stir until"just mixed".
  3. Portion out about 3/4-1 cup of batter onto hot non-stick pan or a lightly oiled frying pan and cover with a lid.
  4. Let sit on medium heat until the center starts to bubble and become sturdy.
  5. Flip pancake over and cook other side until golden brown.
  6. Repeat process until all the batter is gone.
  7. Top with maple syrup.

Reviews

(2)
Most Helpful

Very dense pancakes. There was no way I could get them to "bubble" like the directions said. They were just too dense. I also got over a dozen pancakes (which leads me to think that saying it serves 2 is off). That all said, I liked these. I was happy that they have no added sweetner but it did mean that we had to add sweetner to the top. A very hearty breakfast option. I used whole wheat pastry flour for the flour and regular eggs.

ladypit November 01, 2004

I used the batter to make at least a dozen pancakes. I also used rice milk instead of soy, egg whites instead of an egg substitute, and did not add any salt. The pancakes turned out pretty well, but since I am on a high-fiber diet, I am going to used all whole-wheat flour next time. (Although I do think the oatmeal gave it a nice texture and had never made "oatmeal flour" before. I am also a newbie cook!)

lorapudkin September 14, 2003

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