Prep 20 mins
Cook 20 mins
These delicious pancakes are a great way to start the day, and these are 100 % whole grain. It is a wonderful alternative to store-bought, bleached flour, boxed pancake mixes.
- 1 cup milk
- 3⁄4 cup quick-cooking rolled oats
- 3⁄4 cup oat flour
- 2 tablespoons flax seed meal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 egg yolks, beaten
- 1 tablespoon canola oil
- 2 egg whites
- Heat milk until hot. Stir in oats and let stand for 10 minutes.
- Combine remaining dry ingredientes, then, add oat/milk mixture.
- Add egg yolks and oil.
- Beat egg whites until stiff peaks form, then, fold into batter.
- Makes 8 4-inches pancakes.
These were great pancakes! Love the slight sweetness from the sugar and they tasted so good I could eat them plain. Enjoyed the leftovers like a piece of toast with peanut butter and jelly for a quick on the go breakfast. I did use my favorite gluten free flour blend instead of the oat flour and in the interest of time, I didn't separate the eggs. Will definitely make again and most likely on a weekly basis! Thanks for posting this!
Nice, hearty pancakes! I used white flour instead of oat flour, and they were dense but still light, rising up nicely. I also used oat bran instead of flax seed meal. Thanks for a good breakfast!
This was a nice brunch item and very easy to put together. I agree that they would probably do better as oatmeal waffles vs. pancakes, with maybe some chopped pecans added in with the batter.