We love pancakes at our house. Well, the boys and I love pancakes. Ries prefers protein in the morning. He still eats the breakfasts that involve mostly carbs, because he knows what’s good for him. 🙂
These pancakes are sweet and hearty, a wonderful combination to start off your morning. This recipe tastes best with old fashioned oats, but if you do not mind a chewier pancake ( I love’em!) try using thick cut oats. We most often have the thick cut on hand, so that is what I use. I did try using a hot cereal blend, similar to steel cut oats, but it was too crunchy. If you want to use this kind of oat, I would suggest increasing the liquid and letting it sit a few minutes to let the oats soften.
Brown Sugar Oatmeal Pancakes
- 1/2 c. + 2 tbls. oats
- 1/2 c. Â wheat flour
- 1/2 c. unbleached flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/3 c. brown sugar, packed
- 1 egg
- 2 tbls. olive oil (you can use veg oil or butter)
- 1 c. milk
- 1 tsp. vanilla
Add all the dry ingredients in a medium bowl and stir well with a whisk. Make a well in the center of the dry mix and add the wet ingredients. Stir with the whisk until well combined.
Pour desired amount of batter into a pan over medium high heat. Flip the pancakes when the sides begin to firm. After a couple minutes, check the bottom. Remove the pancakes when lightly browned.
Enjoy!