Make this recipe gluten free by using gluten free oat products.
2 cups oat flour (or all-purpose flour)
¼ cup of brown sugar
1 tablespoon of baking powder
1 teaspoon of salt
½ teaspoon of cinnamon
2 cups of quick oats (not instant)
2 cups of milk
2 large eggs
¼ cup of vegetable oil and more for the grill
In a medium-sized bowl, mix flour, oats, baking powder, salt, brown sugar, and cinnamon. Whisk until uniform in texture.
In another bowl, whisk eggs until smooth, then add milk and oil.
Add the wet mixture to the flour mixture and stir until moistened.
Heat the grill or fry pan. Oil the surface lightly. When using a grill, set the temperature between 325° and 350° F. Pour batter by ⅓ cup measure, onto the hot grill. Cook for about 4 minutes per side.
These pancakes freeze well. Before freezing, separate the cakes with wax paper.
1. Make some of these cakes smaller, for carrying in your tote, to feed hungry children. These cakes are great to eat on the run because they don’t crumble. It’s a bonus that they aren’t sticky. They taste like oatmeal cookies, but they are full of fibre and protein.
2. Create an apple-pie pancake for breakfast. Thaw a frozen pancake for about 40 seconds in your microwave oven. Top the almost warmed pancake with grated cheese. Melt in the microwave, for another 30 seconds. Top the melted cheese with applesauce and cinnamon. Voila - apple pie pancake! Exciting!
3. Try making a pancake sandwich for your packed lunch. Spread pancakes with your favourite preserves while they are still frozen. This keeps everything chilled for the entire morning. Apricot marmalade is particularly delicious between these pancakes, or you can spread a little peanut butter and honey. I love a slice of cheddar or mozzarella between the pancakes. Use your imagination. Maybe a little flavoured cream cheese would be good.
4. Of course, you can make wonderful pancake faces by cooking the eyes and mouth for a minute before pouring more batter over top. This batter gets very thick. The features will always surprise you.
My oldest grandson first made these with me in August of 2010. I adapted the recipe from a Martha Stewart magazine; made this way, everyone in my family can eat them, even The Boy.
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