These were delicious and very filling. My husband and I thought they would be great on a day when you’re going to be doing a lot of work out in the yard or another busy outside activity. These definitely stick to your ribs.
I’m always on the look out for new breakfast food recipes and these fit the bill. The recipe came from Everyday Food and it even tells you how to freeze them, which I did and I’ve already enjoyed some of the leftovers from the freezer. We loved the nutty smell and taste that the oatmeal adds to the pancakes. They also reminded us of some blue corn pancakes that we had a few years ago from a mix that we got from my husband’s brother for a gift.
I strongly suggest you make these before your next camping trip or outdoor project.
Cinnamon Oat Pancakes
source: Everyday Food
- 2 cups all-purpose flour (spooned and leveled)
- 1/4 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats
- 2 cups milk
- 2 large eggs
- 1/4 cup vegetable oil, plus more for skillet
- In a food processor, combine flour, sugar, baking powder, salt, cinnamon, and 1 cup oats and pulse a few times to coarsely grind oats. In a large bowl, whisk together milk, eggs, and oil. Add dry ingredients and 1 cup oats and whisk just until moistened.
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Lightly oil skillet. Using 2 to 3 tablespoons for each pancake, drop batter in skillet and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more oil and batter.