Make up a double batch of these freezer friendly oatmeal pancakes. It’s our favorite pancake recipe ever!
My most frantic time of the day is the 45 min. window in the morning that I have to get everyone in the house dressed and fed and out the door. The last thing I have time to deal with is trying to make something healthy for Graham’s breakfast that I won’t have to fight with him about. (And he can’t have applesauce at every meal!) Enter Cinnamon Oat Pancakes. I make them on the weekend, and freeze the leftovers for weekday mornings. 30 seconds in the microwave and breakfast is ready. This recipe is adapted from Everyday Food.
2 cups all purpose flour
1/4 cup brown sugar
1 tb. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
2 cups old fashioned rolled oats
2 cups milk
2 large eggs
1/4 cup vegetable oil
Fruit – fresh berries, bananas, peeled and chopped apples (optional)
- 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. If you have a mini-chopper thingy but no food processor, just pulse the oats and hand mix the dry ingredients, then add the wet ones.
- 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 (topping with fruit if you have it) 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.
- Wrap cooled leftover pancakes in wax paper, and seal in plastic bag to freeze.