photo by PaulaG
- Ready In:
- 1 1⁄2 cups milk
- 3⁄4 cup rolled oats
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon cinnamon
- 1⁄4 - 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 egg, beaten
- 3 egg whites, beaten until foamy
- 2 tablespoons cooking oil
- 2 tablespoons molasses
- Heat milk over low heat until just hot.
- Stir in oats.
- Remove from heat and let stand 5 minutes
- Combine egg, egg whites, oil and molasses. Stir into oat mixture.
- Combine dry ingredients in a separate bowl.
- Add oat mixture and stir til moistened.
- Spray nonstick pan and cook pancakes until golden brown, turning when the.
- top side begins to bubble.
- Makes a dozen 4 inch pancakes.
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I made a half-recipe of these tonight for my granddaughter who loves pancakes and oatmeal! I followed the recipe almost exactly but had to do some subbing b/c DD didn't have everything on hand. I used quick rather than rolled oats and maple syrup for molasses. I cooked the first batch in butter but liked them best when cooked in the non-stick skillet w/o any butter or oil. DGD #1 loved them and I joined her and had pancakes for dinner too... as did DD and DSIL who had to try them also! I'll definitely be making these again; SOOOOOOOO much better than the boxed pancake mix! Thanks for sharing a great recipe!
Made these for breakfast this a.m. For the flour I used whole wheat pastry flour which increased the fiber content. Also, rounded the cinnamon up to 1 teaspoon and used the full 1/2 teaspoon of ginger. For the molasses I used sorghum which has a milder taste. These pancakes have a nice blending of spice that would be good with the addition of raisins, which I plan to try in the future. Glad you were able to find the recipe and post it.