Oatmeal Pancakes

This is great to make and freeze extra

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup milk
• 2⁄3 cup  quick-cooking rolled oats
• 2⁄3 cup all-purpose flour
• 2  tablespoons brown sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 2  eggs, beaten
• 2  teaspoons  cooking oil
• 1⁄4 teaspoon vanilla

Directions

1. In a small saucepan heat milk until hot; remove from heat. Stir in oats. Cover and let stand for 5 minutes.
2. Meanwhile, in a medium bowl, stir together flour, brown sugar, baking powder, salt, and cinnamon. Make a well in the center of the flour mixture (for liquid ingredients).
3. In a small bowl, stir together egg, oil, and vanilla. Add egg mixture and oats mixture all at once to flour mixture; stir until combined.
4. For each pancake, pour about cup of the batter onto a hot, lightly greased griddle or heavy skillet (use vegetable oil; butter tends to burn). Cook over medium heat about 4 minutes or until pancakes are golden brown, flipping once when pancakes have bubbly surfaces and edges are slightly dry.